2 tablespoons butter
3 small new red potatoes (1 cup) sliced 1/8 inch thick
1 medium onion, sliced thin, separated into rings
1/3 cup chopped parsley
1/3 cup milk
8 eggs beaten
1 cup shredded Swiss cheese
1/2 tsp. salt
1/4 tsp. pepper
1 medium ripe tomato, sliced 1/4 inch
| | | Heat oven to 400 degrees. In a 10-inch ovenproof skillet melt butter in oven (3-4 minutes). Add potatoes and onion. Bake, stirring once, for 15-20 minutes or until crisp tender. Meanwhile in large bowl stir together remaining ingredients except tomato slices. Pour over potatoes and onion; arrange tomato slices over eggs. Return to oven, continue to bake 17-22 minutes until eggs are set and lightly browned. Makes 4 servings. Recipe from Brenda Hyde of Old Fashioned Living
http://www.oldfashionedliving.com
|
|
