| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats, Casseroles, Chronicle |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 2 |
c |
New red potatoes, boiled & |
|
|
Quartered |
| 2 |
c |
Cooked ham, cut into 1-in |
|
|
Cubes |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Mushrooms, quartered |
| 1/4 |
ts |
Each: paprika and dried |
|
|
Thyme |
| 1/8 |
ts |
Each:cayenne and garlic |
|
|
Powder |
|
|
Salt and ground pepper, to |
|
|
Taste |
| 18 |
|
Eggs, or equivalent egg |
|
|
Substitute |
| 1/2 |
c |
Milk (whole recommended) |
| 2 |
|
Tomatoes, cut into 1/4-in |
|
|
Slices |
| 1 |
c |
Grated Fontina or other |
|
|
Favorite cheese |
| 1 |
tb |
Parsley, finely chopped |
INSTRUCTIONS
Heat oven to 350 degrees. Melt butter in very hot skillet and saute
potatoes until brown. Reduce heat to medium and add ham;saute 1 minute.
Heat oil in another medium-hot skillet and add mushrooms;saute until
soft;season with paprika, thyme, cayenne, garlic powder, salt and pepper.
Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt
casserole with vegetable spray and pour ham-mushroom mixture into
casserole. Beat eggs in mixing bowl with milk until frothy. Season with
salt and pepper. Pour eggs over ham-mushroom mixture. Bake at 350 degrees
for 30 minutes, then arrange tomato slices around top and sprinkle with
grated cheese. Return casserole to oven and bake until eggs are set, cheese
is melted and top is brown. Sprinkle with parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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