Spanish Egg Cake

Spanish Egg Cake

8 eggs
¾ cup of half and half
1 cup shredded cheese
3 Tablespoons butter
3 scallions, chopped
1 bell pepper, chopped
1 small potato, grated
Salt & Pepper
1 cup flour
1 Tablespoon baking powder

  1. In a large bowl, beat eggs, half and half, add cheese
  2. In a skillet heat butter, add veggies and salt & pepper
  3. Sauté for 5 minutes, let cool
  4. In a medium bowl, mix flour and baking powder
  5. Stir the flour into the egg mixture
  6. Add veggies
  7. Pour into greased Bundt pan, bake at 350 for 40 minutes

Ratios for muffin tin;
6 eggs, ½ cup cheese, ½ cup flour, no baking powder.

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