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1
Place an oven rack in the bottom third of the oven.
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2
Preheat the oven to 375F.
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3
Grease a 9 x 13-inch casserole dish with butter.
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4
Heat the oil and 3 tablespoons butter in a skillet set over medium heat.
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Add the potatoes, onion, bell pepper, green onions, cayenne, 1 teaspoon of the seasoned salt, and black pepper to taste.
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6
Cook for about 8 minutes or until the vegetables are very lightly browned.
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7
Add the ham and cook for 3 more minutes, stirring every once in a while with a wooden spoon or spatula.
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8
Transfer the mixture to the prepared baking dish.
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9
In a bowl, whisk together the eggs, cream, Italian seasoning, and remaining 1 teaspoon seasoned salt.
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10
Pour the egg mixture into the baking dish and toss with the potatoes.
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11
Bake for 25 minutes.
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12
Sprinkle the top of the casserole with the cheese, and bake for 8 to 10 minutes more, until the cheese is melted and the eggs are set.
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13
Cool for about 10 minutes before serving.
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14
Did you know that green bell peppers are just immature red bell peppers?
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15
Well, neither did weuntil Sandy discovered this fact.
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Green and red bell peppers have the same caloric content, but due to a longer maturation time, the red bells have much higher levels of vitamin C (almost twice as much) and tons more beta-carotene!
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So, if you are feeling low on vitamin C, feel free to substitute your green bell with a nutrition-packed red!
