Four-Pepper Egg Casserole

• 2 tablespoons olive oil
• 2 large onions, sliced
• 1 each large green, sweet yellow, orange and red pepper, thinly sliced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground mustard
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2 cups sour cream
• 1/2 cup minced fresh cilantro
• 2 cups shredded Monterey Jack cheese
• 1/4 teaspoon paprika

1. Preheat oven to 350u0b0. In a large skillet, heat oil over medium-high heat. Add onions and peppers; cook and stir until tender. Add garlic and seasonings; cook 2 minutes longer. Remove from heat. Stir in flour until smooth. Transfer to a greased 11x7-in. baking dish.
2. In a large bowl, whisk eggs, sour cream and cilantro. Pour over pepper mixture. Top with cheese; sprinkle with paprika. Bake, uncovered, 35-40 minutes or until center is set.

olive oil, onions, green, garlic, ground cumin, salt, ground coriander, ground mustard, pepper, cayenne pepper, flour, eggs, sour cream, fresh cilantro, shredded monterey, paprika

Taken from www.tasteofhome.com/recipes/four-pepper-egg-casserole/ (may not work)