Skillet Veggie Phyllo Pie

INGREDIENTS

  • 3 large eggs

  • ⅓ cup red bell pepper (finely chopped)

  • ⅓ cup green bell pepper (finely chopped)

  • ⅓ cup orange bell pepper (finely chopped)

  • 1/4 cup yellow onion (finely chopped)

  • ⅓ cup green olives (chopped)

  • ½ cup Mozzarella cheese (shredded)

  • ½ cup Cheddar cheese (shredded)

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 10 sheets phyllo dough

  • 6 Tablespoons butter (melted)

  • Optional: sesame seeds for garnish

INSTRUCTIONS

  • In a large bowl, crack the eggs. Whisk until smooth.

  • Stir in the chopped peppers, onions, olives, cheese, salt, and pepper.

  • Butter the bottom of a large skillet or pan, coating it completely. Add 1 sheet of phyllo dough, making sure it hangs off the edges. Using a pastry brush, coat the dough with butter, and layer a second sheet on top. Repeat this process until 4 sheets of dough have been used.

  • Pour the filling into the pan, spreading it out evenly. Layer a sheet of phyllo on top, and brush it with butter.

  • Pull the edges of the dough over the pan, arranging them on top. Layer 4 additional sheets of dough on top of the pan, buttering each sheet in between layers.

  • Cook on the stovetop on medium-low heat for 8-10 minutes or until the eggs have set.

  • Revert the phyllo pie onto a plate, and add it back to the pan. Continue to cook for 8-10 minutes or until the dough is golden brown.

  • Garnish with sesame seeds, if desired.

  • Serve immediately.

  • Store leftovers in an airtight container in the fridge for up to 3 days.

Source: www.fooddolls.com

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