I wish this picture was scratch-and-sniff. Because you'd scratch and you'd sniff and you'd get your fanny to a supermarket for the ingredients faster than shit through a goose (yes, I'm using goose crap as a way to sell a recipe.) This is one of my old stand-by's for a week night dinner. It's super-easy to make, scrumptious and surprisingly fills you up without that heavy feeling. I shred up a couple of potatoes fresh for my crust, but a bag of frozen shredded potatoes works great, too. I'd also recommend trying out different veggies--this one was going to have asparagus until I discovered the icky noodliness of my green friends and decided to skip them.
6 eggs
1 cup milk
1/4 tsp pepper
3/4 tsp salt
10 oz broccoli spears or whatever veggie you want to invite to the party
1 cup grated cheddar
1/3 cup grated Parmesan
3 Tablespoons olive oil
1 large shallot, chopped
1 lb shredded taters
Preheat oven to 375 degrees.
Whisk together eggs, milk and pepper. Add cheddar and 3 Tablespoons Parm. Set aside. Heat oil in skillet or any oven-proof pan over med-high heat. Saute shallots for about 3 minutes. Add taters and salt and cook 3 minutes. Spread the potatoes out to make a bottom crust and cook undisturbed for 2 minutes. Remove from heat and add veggies over potatoes. Pour egg mixture over and sprinkle with remaining Parm. Bake for 25 minutes or until the edges are puffed and set and the middle is wobbly. Turn on broiler and toast the top until it's set and puffed and browned slightly. Let that bad boy cool for a couple of minutes and then dig in.
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