2 tbsp. butter or margarine
1 cup sliced ⅛” new red potatoes
1 medium onion, sliced ⅛”, separated into rings
1 cup shredded Swiss cheese
⅓ cup chopped fresh parsley
⅓ cup milk
8 eggs, slightly beaten or equivalent egg substitute
½ tsp salt
¼ tsp pepper
1 medium ripe tomato, sliced
Heat oven to 400 degrees. In a 10” ovenproof skillet melt butter in oven 3 to 4 minutes. Add potatoes and onion. Bake, stirring once, for 15 to 20 minutes or until vegetables are crisply tender. Meanwhile, in small bowl stir together remaining ingredients except tomato slices. Pour over baked potatoes and onion; arrange tomato slices over eggs. Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.
Note: I use half the amount of parsley, only 6 eggs and no tomato. However, the tomato makes an even nicer presentation.
1 cup sliced ⅛” new red potatoes
1 medium onion, sliced ⅛”, separated into rings
1 cup shredded Swiss cheese
⅓ cup chopped fresh parsley
⅓ cup milk
8 eggs, slightly beaten or equivalent egg substitute
½ tsp salt
¼ tsp pepper
1 medium ripe tomato, sliced
Heat oven to 400 degrees. In a 10” ovenproof skillet melt butter in oven 3 to 4 minutes. Add potatoes and onion. Bake, stirring once, for 15 to 20 minutes or until vegetables are crisply tender. Meanwhile, in small bowl stir together remaining ingredients except tomato slices. Pour over baked potatoes and onion; arrange tomato slices over eggs. Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.
Note: I use half the amount of parsley, only 6 eggs and no tomato. However, the tomato makes an even nicer presentation.
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