If you are not kosher, you may not know this wonderful site and this delightful woman who has written two books. I have her second book and find it a great help as well as her site Joy of Kosher. She is one busy lady since besides cooking up a storm, working on her blogs, writing newspaper articles, she speaks at various organizations. She has her own family, as well.
She has a goal of making cooking comfortable for all of us so we can get out of the kitchen and be able to do what is important to us, while still eating delicious food.
Her book and blog were a natural to look for recipes for the Jewish holiday of Shevous and for the Eggland's Best Brunch, I am making on the first Sunday of June. Egglands is having quite a contest and I am taking bets, many of you have the cooking savvy to be a winner. Why not give it a try?
Go on over to Eggland's Best and read the directions here.
I will be running an Eggland's Best giveaway, right here, in the beginning of June to coincide with the Brunch. I will keep you up to date, as the days pass. Check Bizzy Bakes for more details and my other recipes. I will continue posting them, as I make them. I will be freezing the baked goods and have done that with the three, I have already made.
This is great fun.
1 tablespoon olive oil
1 large potato, scrubbed and thinly sliced (about 1-pound)
1 small onion, thinly sliced
4 large eggs
1 tablespoons whole milk
1/4 teaspoon ground black pepper
1/2 cup shredded Mexican cheese
Method:
Preheat oven to 375° F.
In a 10-inch ovenproof nonstick skillet, (I use cast iron) heat oil over medium heat. Add potatoes and cook 10 minutes or until beginning to get tender. Add onions and cook 5 minutes more, or until translucent.
In a large bowl, beat eggs with milk, and pepper. Stir in cheese. Pour over potatoes and onions and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 6 slices and serve immediately.
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1 small onion, thinly sliced
4 large eggs
1 tablespoons whole milk
1/4 teaspoon ground black pepper
1/2 cup shredded Mexican cheese
Method:
Preheat oven to 375° F.
In a 10-inch ovenproof nonstick skillet, (I use cast iron) heat oil over medium heat. Add potatoes and cook 10 minutes or until beginning to get tender. Add onions and cook 5 minutes more, or until translucent.
In a large bowl, beat eggs with milk, and pepper. Stir in cheese. Pour over potatoes and onions and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 6 slices and serve immediately.
Linked to Real Food Wednesdays Whole Food Wednesdays Breakfast Ideas Monday Allergy Free Wednesdays Gluten-free Wednesday We Are That Family Allergy Free Wednesdays Cast Party Wednesday
Ooh, looks delicious, Chaya!
ReplyDeletePotatoes, eggs, and cheese are a great combination. It looks delicious!
ReplyDeleteThanks for sharing. We made this yesterday, it turned out great!
ReplyDelete