This dish is best made the night before and kept in the refrigerator to allow the flavors to marry, then reheated in the morning. I also like to change the vegetables in this recipe depending on what I have leftover in the fridge. If you don't have mushrooms, feel free to substitute other vegetables such as zucchini, broccoli or asparagus. Mix up the cheese if you have another kind. The egg and cream ratio should stay the same.
Recipe by Rori Trovato
|1 medium russet potato, grated||2 cups grated cheddar or jack cheese|
|1 cup sliced mushrooms||8 large eggs, slightly beaten|
|3 scallions, chopped||1 cup heavy cream|
|1 large clove garlic, minced||1 teaspoon kosher salt|
|2 tablespoons chopped fresh cilantro||1/2 teaspoon black pepper|
Preheat the oven to 375 degrees F
Lightly oil a 3-quart casserole pan
In a large bowl, combine all the ingredients and mix well to blend
Pour into the prepared pan and bake for 40 to 45 minutes until golden brown on the top
Remove and either serve hot or allow to cool, then cover with foil and refrigerate overnight
To reheat, preheat the oven to 350 degrees F and bake covered with foil for 20 minutes until hot
Serve with salsa if desired.
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