3 tablespoons Olive oil
2 medium red potatoes, scrubbed and sliced thin
1 small onion, cut in half and then into very thin slices
1 medium zucchini, chopped into small chunks
2 medium tomatoes, chopped into small chunks
8 eggs
3/4 cup sour cream
teaspoon salt and and pepper to taste.
Chopped fresh herbs or ½ teaspoon dried sage or thyme
½ cup shredded cheese – cheddar or monteray jack
Salsa and more sour cream for serving, optional
Preheat the oven to 350 degrees.
Boil the potatoes for 3 minutes in salted water. Drain well and set aside
Heat a cast iron skillet or another heavy pan that can go into the oven oven on the stove over medium heat. Warm the olive oil and add the drained potatoes and onion. Push around the pan for about 6-7 minutes on medium heat, until the potatoes start to brown and the onions are soft. Add the zucchini and the tomatoes and continue cooking until the zucchini softens, about 3 minutes. Beat the eggs in a medium bowl with a whisk. Add the sour cream and the herbs and beat until combined. Add the cheese. Add the salt and several grindings of black pepper. Pour the egg mixture on top of the vegetables and slide the skillet into the oven. Roast until the eggs are set in the center, about 20 minutes Remove from the oven and cut into 8 wedges. Serve hot or at warm room temperature.
Makes 6 generous servings @ $.86/serving
2 medium red potatoes, scrubbed and sliced thin
1 small onion, cut in half and then into very thin slices
1 medium zucchini, chopped into small chunks
2 medium tomatoes, chopped into small chunks
8 eggs
3/4 cup sour cream
teaspoon salt and and pepper to taste.
Chopped fresh herbs or ½ teaspoon dried sage or thyme
½ cup shredded cheese – cheddar or monteray jack
Salsa and more sour cream for serving, optional
Preheat the oven to 350 degrees.
Boil the potatoes for 3 minutes in salted water. Drain well and set aside
Heat a cast iron skillet or another heavy pan that can go into the oven oven on the stove over medium heat. Warm the olive oil and add the drained potatoes and onion. Push around the pan for about 6-7 minutes on medium heat, until the potatoes start to brown and the onions are soft. Add the zucchini and the tomatoes and continue cooking until the zucchini softens, about 3 minutes. Beat the eggs in a medium bowl with a whisk. Add the sour cream and the herbs and beat until combined. Add the cheese. Add the salt and several grindings of black pepper. Pour the egg mixture on top of the vegetables and slide the skillet into the oven. Roast until the eggs are set in the center, about 20 minutes Remove from the oven and cut into 8 wedges. Serve hot or at warm room temperature.
Makes 6 generous servings @ $.86/serving
Fruit Crisp – for eight. If this is too much, halve all ingredients and bake in an 8 or 9 inch square pan.
2 cups all purpose flour
2 cups light brown sugar
1 cup quick cook oats (not instant)
1 stick butter, very soft
4 cups fresh fruit: 6 medium peaches and 1 cup raspberries or
any combination of blueberries, raspberries, blackberries or 8 medium peaches or
8 apples peeled and sliced.
Approx ½ cup sugar
Vanilla ice cream, optional.
Preheat the oven to 375 degrees.
Put the fruit into a large shallow baking pan, like a pyrex or decorative ceramic dish. Add the ½ cup sugar or more to taste and mix well. Set aside.
Dump the flour, sugar oats and butter into a medium bowl. Mash together with a fork, working in the butter until the mixture comes together into clumps. Sprinkle this over the fruit making a thick even covering. Bake for about 35-40 minutes until the topping is dark brown and the fruit is bubbling.
Serve warm with ice cream if desired.
Makes 8 generous servings @ $.81/serving
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