Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Butter

  2. 2 cups 474ml New red potatoes - boiled &

  3. 2 cups 474ml Cooked ham - cut into 1-in

  4. 1/4 cup 59ml Olive oil

  5. 2 cups 474ml Mushrooms - quartered

  6. 1/4 teaspoon 1 1/3ml Each: paprika and dried

  7. Thyme

  8. 1/8 teaspoon 0.6ml Cayenne

  9. 1/8 teaspoon 0.6ml Garlic powder

  10. Salt and ground pepper - to

  11. Taste 18 Eggs - or equivalent egg

  12. Substitute

  13. 1/2 cup 118ml Milk - (whole recommended)

  14. 2 Tomatoes - cut into 1/4-in slices

  15. 1 cup 237ml Grated fontina or other

  16. Favorite cheese

  17. 1 tablespoon 15ml Parsley - finely chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 350F. 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.

  2. 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.

  3. Season with salt and pepper. Pour eggs over ham-mushroom mixture. Bake at 350F 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.

  4. Sprinkle with parsley.


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