From: Executive chef Brad Gilmore,Urban Table, Prairie Village, KS.   Yield: 6 servings. 1 lb. Yukon Gold Idaho potatoes, cooked, medium-diced ½ cup roasted red peppers, diced ½ cup caramelized onions 1 Tbsp. Parmesan cheese, grated 1 Tbsp. herb blend 9 eggs ½ cup milk Preheat oven to 325°F. Combine the cracked eggs, milk, Parmesan cheese and herb blend. Mix well and set aside. Saute the potatoes, roasted red peppers and caramelized onions on ...

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