Roasted Red Pepper And Potato Egg Pie Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
336
FAT
63%
CHOL
104%
SOD
6%

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Ingredients for 8 servings

1/2 cup extra-virgin olive oil, eyeball the amount

Salt and pepper

8 large eggs, beaten

1 small onion, halved, then very thinly sliced

1 large red bell pepper, seeded and halved

1 small brown paper sack

2 medium Russet potatoes, peeled and halved, then thinly sliced across into half moons

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