Three-Cheese Baked Eggs with Roasted Peppers

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 6 oz coarsely cheddar extra-sharp grated
• 9 large eggs 
• 0.3 cup flour all-purpose
• 2 oz parmigiano-reggiano grated
• 3 medium bell peppers red
• 1 teaspoon salt 
• 6 servings garnish: slivers of scallion greens thin
• 0.5 cup scallions finely chopped
• 8 oz whole-milk ricotta 
• 3 tablespoons butter unsalted melted

Equipment

• bowl
• oven
• plastic wrap
• hand mixer
• tongs
• broiler pan

Directions

1. Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
2. Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
3. When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
4. Preheat oven to 350°F.
5. Sift together flour, salt, and baking powder into a small bowl.
6. Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
7. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
8. Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
9. Let stand 5 minutes before serving.