Potato Salad Renegged

Today was beautiful. Sunny. Warm. 46 degrees. Picnic weather. Little Bear rode in a swing at the park for the first time today. So when I looked at the peppers and potatoes sitting on the counter to be made into dinner, visions of potato salad danced through my head. It is spring, darn it, and I want picnic food!

Matt worked late, and by the time Little Bear and I came back into the kitchen to compile supper, gray clouds had replaced our sunshine, the wind had picked up, and the thermometer had fallen again. Not so much picnic weather... but I already had potatoes cubed and boiled, peppers and onions chopped, and ham diced. What to do?

Strata! Or as it's generally referred to around here, egg bake. I threw the peppers and onions in a saucepan for a few minutes to soften them up, layered everything in a pan, sprinkled on some shredded cheese, and poured eggs beaten with milk over top. 50 minutes later, dinner came out of the oven right as Matt walked in the door.

4 potatoes, cubed and boiled 

2 c ham, diced

1 bell pepper, diced

1 slice red onion, diced

1+ c shredded cheddar cheese

8 eggs

1/2 c milk

Layer first five ingredients in 9x13 pan. Beat together milk and eggs; add salt and pepper if desired and pour over other ingredients. Bake at 325 F for 50 to 55 minutes.