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This dish is a delicious change of flavor from what I usually cook and it's extremely simple to make (it took me around 20 minutes, maybe less). My husband describes it as a fancy omelet/quiche.
- 6 eggs, beaten
- 1 pinch salt
- 1/2 tsp black pepper
- 4 oz Feta Cheese, crumbled (I always buy a basil and sun-dried tomato feta because that's what my store has... I'm guessing this makes the dish even better)
- 1 oz Parmesan Cheese, grated (I actually just use the Kraft kind in the bottle that's used for spaghetti. I like to make things simple and inexpensive, remember?)
- 1/2 lb ground hamburger (or lamb, if you want to make it more authentic)
- 1/2 c yellow bell pepper, chopped (I used red instead because it's what I had)
- 1/2 c green bell pepper, chopped
- 1 Tbl fresh parsley, chopped (I used dried, again, because it's easier)
- Optional (but I highly recommend): slices of tomatoes and chopped mushrooms
- In medium bowl mix eggs, salt, pepper, and cheeses.
- *Brown beef, drain grease and remove from heat.
- Heat 12 inch non-stick saute pan over medium high heat (one that can also go in the oven). Coat the bottom of the pan w/butter by rubbing the end of the stick over the entire surface.
- Add chopped pepper, mushrooms (if using) and hamburger to the pan, and saute for 2 to 3 minutes.
- Pour egg mixture into pan and stir. Cook for 4 to 5 minutes, or until the egg is firm on the bottom and is starting to firm on top.
- Place tomato slices on top and sprinkle with parsley.
- Place pan in over, and **broil for 4 minutes, until light brown on top.
- Enjoy! (We slice and serve ours like a pie.)
*Tip to make cooking faster and easier- buy your hamburger in bulk and cook it all up in a big pot at one time. Then drain grease, cool, and put into individual freezer bags. When you need hamburger for any meal, simply pop the bag in the microwave for a minute and it's ready to use. This way you only have to deal with raw meat once, as well as cooking and draining the grease. (I also buy a lot of onions and peppers when they're on sale and chop them up and freeze them to use later.)
**There may be a better way to do this, but when I broil I keep the oven door slightly open and watch the food. Otherwise, I always tend to burn my food.