When was the last time that you made a recipe and completely forgot one of the ingredients?
How was it? And more importantly, next time you make it, will you omit that ingredient again?
Over the weekend I started gathering up a few ingredients in an attempt to make a quiche. However, I didn’t want to make the typical “quiche that everybody brings to a potluck” type of quiche. I wanted something that was different than most. So Kenny and I got to work on peeling, chopping, slicing, dicing … Hey wait… I sound like a Ginsu knife commercial 😉
Anyway, in my feeble attempt to make a quiche without really paying attention to what I was doing, I ended up forgetting all of the milk (I, uh…. meant to do that…really!) and ended up with an incredibly delicious egg dish that anyone would be proud to serve at their next brunch.
Hooray for yummy blunders!
This egg dish would be perfect for Mother’s Day!
Or, for Sunday brunch, Saturday morning breakfast, or even a Tuesday evening supper.
Kenny and I absolutely loved it!
I hope you like it too 🙂
It’s got lots of sweet potatoes, garlic, cheese, and nutmeg for starters. Intrigued?
Not Your Mother’s Egg Dish – Gluten Free
2-4 Tablespoons Olive oil, divided
7 green onions, sliced
5 cloves garlic, minced
2 lb. sweet potatoes, peeled and diced very small
3 handfuls spinach leaves
2 tsp. salt
½ tsp. pepper
2 tsp. ground nutmeg
4 oz. goat cheese
¾ cup good Parmesan, grated
Ricotta cheese (for topping)
Prepare an 8″x8′ glass pan by wiping it thoroughly with olive oil.
Sauté 2 Tablespoons of olive oil with green onions and garlic till just golden.
Add sweet potato dices and cook on low, stirring often, till almost tender with golden edges.
Heat oven to 350°.
Add spinach to sweet potato mix and cook till wilted, about 2 minutes.
Add seasonings; stir gently, but thoroughly.
Add goat cheese and gently stir till fully incorporated.
Pour mix contents into glass dish, even out top.
In large jar, beat eggs with a whisk (this makes for easy clean up!).
Pour eggs over sweet potato mixture. Top with Parmesan shreds.
Bake approx. 40-50 minutes, till top is puffed and golden.
Serve with a spoonful or two of ricotta on top.
The leftovers are so good!
Here’s a step-by-step for my fellow visual learners…
I cannot *wait* to hear how you like this!
Wouldn’t it be great for Mother’s Day?!
So, today’s giggle has absolutely nothing to do with eggs or sweet potatoes… but I could stretch it and say it could be a “brunch” video 😉
Actually, I just saw this video this morning and I think it’s just adorable. So, enjoy Tiny Hamsters Eating Tiny Burritos