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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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this recipe can be different everytime you make it... just change out the veggies and cheese... this recipe is from the Olde Rhinebeck Inn c.1745 340 Wurtemburg Road Rhinebeck, NY 12572 (845) 871-1745 Innkeepers: Jonna Paolella Ingredients:
2 good-sized sweet potatoes |
tomatoes |
a variety of good melting cheeses (cheddar, swiss, jack, feta, goat, cream cheese, mozzarella, or others) i usually use 3 or 4 |
vegetables, fresh and/or frozen (frozen veggie medley w/ sugar snap peas, broccoli, red and yellow peppers, yellow and green squash, spinach, sweet peas) |
9 eggs |
half cup milk |
Directions:
1. Butter the bottom and sides of a 10” round oven proof pan.
2. Cook potatoes in the microwave until soft. (The only way to ruin this recipe is to not cook the potatoes enough!)
3. Slice into rounds 1/4 inch thick and line the bottom of the pan.
4. Cook vegetables in microwave, and then squeeze out all excess liquid.
5. Dice cheeses and tomatoes and layer twice with vegetables.
6. Beat 9 eggs and add about 1/2-cup of milk, pour over ingredients in pan.
7. Pat everything down gently, cover and bake at 425 degrees for about 45 minutes to an hour, or until the center is set (no jiggling) and just barely golden on top.
8. Remove from oven and let rest for a few moments, slice into 8 wedges and enjoy!
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