- 8 Eggs
- 220ml Milk
- 200g Spinach
- 1 Diced Red Peppers
- 1 Diced Onions
- 180g Cheddar Cheese
- 4 Skinned, Half & Boiled PotatoesAlternatively you can use hash browns or potato croquets
- Olive Oil
Keeping chickens is one of the most common pets that family’s have in Albania. We have many and hatch more each year which means we have a good supply of eggs, great for this egg bake. Eggs are used across a lot of Albanian dishes, in the cakes & biscuits, whisked and coated on Qofte, boiled to be served as a side, fried to make an omelette style side as well in many main course dishes.
The great thing about this egg bake is that you can use any ingredients you wish, my bake is based on peppers, spinach and potatoes, you can leave the potatoes out for a lighter dish.
Tip: This recipe is great for using up left overs or bits from the fridge. Try adding bacon, ham or salami before baking for a meat version.
Prepare the Mixture
Saute the onion and red pepper until soft, this should take around 5 Minutes. Set aside to cool.
Beat the eggs and milk in a bowl until fully mixed, add the cheese, season with salt and pepper, then add the cooled onion and pepper. Mix all the ingredients together well.
Place the potato into the base of a greased casserole dish, then the spinach and poor the egg mixture over the top (give the mixture another quick mix before pouring).
Bake in oven on 180 degrees for 40 minutes or until golden and cooked through creating the egg & potato bake.