Three-Cheese Baked Eggs With Roasted Peppers - cooking recipe

Ingredients

3 medium red bell peppers
1/4 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
9 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups extra-sharp cheddar cheese, coarsely grated (6 ounces)
1 cup whole milk ricotta cheese (8 ounces)
1 cup parmigiano-reggiano cheese, grated (2 ounces)
3 scallions, finely chopped (1/2 cup)
2 scallions, slivered for garnish

Preparation

Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
Preheat oven to 350\u00b0F
Sift together flour, salt, and baking powder into a small bowl.
Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
Let stand 5 minutes before serving.