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  • 5 Roche Bros. large brown organic eggs
  • 5 Roche Bros. large brown organic egg whites
  • 1/3 cup Roche Bros. fat free skim milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1-1/2 teaspoons Roche Bros. extra virgin olive oil
  • 1 medium red bell pepper, chopped
  • 2 cups refrigerated diced potatoes with onion
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon smoked paprika
  • 3/4 cup shredded reduced fat Cheddar cheese


  1. Prepare outdoor grill for indirect grilling over medium-high heat. Line 9-inch square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan.
  2. In medium bowl, whisk eggs, egg whites, milk, salt and black pepper.
  3. In large skillet, heat oil over medium-high heat. Add bell pepper and potatoes; cover and cook 10 minutes, adding 1/3 cup water after 6 minutes. Add garlic, thyme and paprika; cook, uncovered, 3 minutes, stirring occasionally. Spread potato mixture in prepared dish; add egg mixture and sprinkle with cheese.
  4. Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.

Facts. Finds. Flavors.

This dish can also be baked in a 375° oven for 25 minutes or until center is set and internal temperature reaches 160°.

  • (4 squares)
  • 270 Calories
  • 12g Fat (5g Saturated)
  • 245mg Cholesterol
  • 566mg Sodium
  • 19g Carbohydrates
  • 2g Fiber
  • 21g Protein