Tuesday, March 27, 2007

Broccoki and Cheddar Skillet Flan - Adapted from epicurious.com

Whisk together 6 eggs, 1C milk, 1/4t black pepper, 3/4t ground nutmeg and 3/4t salt. After the eggs are well beaten, stir in 3T grated Parmigiano-Reggiano cheest and 1C gratted chedder cheese. Heat 3T olive oil in an oven-proof skillet. Saute a shallot then add potatoes and broccoli. The recipe calls for frozen hash browns and frozen chopped broccoli but we used leftovers. If you do use the frozen products make sure to remove excess ice and water before using. Spread the potatoes and broccoli evenly over the bottom of the skillet then pour in the egg mixture. Sprinkle on 1/3C of Parmigiano-Reggiano and place in a 375 F oven for 12-15 min, until the edges of the flan are firm and the center is loose. Then place under the broiler for an additional 4-5 min until it firms entirely and the cheese is browned. We served the dish with a green salad, bacon strips and chilled white wine.

The dish would make a nice brunch as well.



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