Vegetable oil cooking spray
1-1/2 cups (about 7 oz.) fresh or frozen sweet pepper strips
7 eggs
1/2 cup water
1-1/2 teaspoons Cajun or Creole seasoning
1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon, drained and chunked
1 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend, divided (3/4 cup & 1/4 cup).

Preheat oven to 400¡F. Spray coat 9-inch baking dish. Microcook peppers on HIGH on microwaveable plate
(frozen peppers: 2-3 minutes; fresh peppers: 1-2 minutes). Drain or pat dry peppers. Transfer peppers to baking
dish. Beat together eggs, water and seasoning. Stir in salmon and 3/4 cup cheese. Pour egg mixture over peppers.
Top with remaining 1/4 cup cheese. Bake 18 to 20 minutes, until puffed and golden.

Hash Brown Variation: Omit peppers, substituting 2 cups thawed hash browns. Proceed with recipe as directed,
baking for 20 minutes.

Makes 4 to 6 servings.