Baked Veggies With Cheese Recipe

This baked veggie with cheese recipe would be great for lunch, brunch or dinner time. It is a combination of potatoes, mushrooms, zucchini and eggs covered in wonderful melted cheese. Absolutely delicious!

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Ingredients

1/4 cup extra virgin olive oil
1 1/4 lbs potatoes, peeled cut into very small thin pieces
1 lb fresh mushrooms, sliced
1 small (6") zucchini, cut into small pieces
1 shallot, halved and sliced very thin
coarse salt & freshly ground black pepper, to taste
14 large eggs
2 Tablespoons butter
2 cups grated white cheddar cheese
fresh parsley to garnish
(Serves 8-10)

Directions

Preheat oven to 500 degrees F.

In a large cast iron skillet heat 1/4 cup olive oil.

Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.

Remove the potatoes to bowl and set aside.

Place the sliced mushrooms into the cast iron pan. Cook for about 10-12 minutes until the mushrooms are soft. Add the zucchini pieces and cook another 5-7 minutes to soften the zucchini. Use a slotted spoon to remove the mushrooms and zucchini from the cast iron pan and add them to the potatoes. Stir gently with a spatula to combine.

Drain the liquid from the cast iron skillet.

In a large bowl, lightly beat the eggs and season with salt and pepper.

Transfer the potato mixture into the large bowl containing the eggs and gently stir with a rubber spatula to combine.

Return the empty skillet to low heat and add the butter. Use the spatula to spread the butter to coat the bottom of the skillet. Work quickly so the butter does not brown.

Add the egg mixture and spread it out.

Cover and cook over low heat until set on the bottom and edge , about 10 minutes.

Transfer skillet to the oven and broil about 8 inches from the heat just until the top is set, about 3 minutes longer.

Turn down heat to 350 degrees F. open the oven door and sprinkle on the grated cheese then move the skillet to a lower shelf and cook until you can cut into the center and eggs are set (not runny).

Remove and let stand for 5 minutes.

Cut into wedges and serve warm or at room temperature garnished with fresh parsley.

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