EATING
Breakfast, Lunch, or Dinner
If you have a finicky young person at home and you are trying to get in the nutrition all while satisfying their desire for flavor, you are going to love this month's recipe. And, this recipe can be served at any time of the day. Mom's, you will love this because it is chock full of nutrients, can be made a day or two in advance and speaking of making: it is easy. So assemble your ingredients and prepare to make Vegetable Tortilla.
Ingredients:
- 3-4 red potatoes, thinly sliced
- 1 medium yellow onion, sliced
- 2 cloves fresh garlic, minced
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 red bell pepper, chopped
- 4 eggs, slightly beaten
- 1/3 cup white cheddar cheese, grated
- Kosher Salt and Fresh Ground black pepper, to taste
- Olive oil
- Fresh thyme, about 2 teaspoons
Technique:
Preheat oven to 350 degrees. Blanch potatoes for about 5-7 minutes, by adding potatoes to a pot with boiling water. Heat a large heavy duty skillet until hot and add enough olive oil to lightly coat the bottom. Add the potatoes and lower heat to medium. Tossing occasionally, cook potatoes until just tender. Add onion and saute until tender. Add garlic and saute for 1-2 minutes. Add remaining vegetables and saute until most of the moisture has been absorbed. Add thyme and stir. Spread the mixture over the pan evenly to create a pancake effect. Pour eggs over mixture and add cheese. Transfer pan to oven and bake until top of mixture becomes puffy, about 12 minutes or until eggs are completely set.
Remove from oven and let rest for a few minutes. Cut into wedges and serve with fresh fruit for breakfast or for lunch or dinner, serve with a nice green salad.
Yumi!
