This recipe was designed to use the ingredients in the September 23/24 Meals Box
Ingredients:
3-4 yukon gold potatoes
4 cups of chopped curly kale, washed and remove the large stems
1 medium onion, sliced
At least 6 eggs, maybe 8 if they are small
Salt and pepper to your taste
1 Tbs dried thyme
A splash or 2 of olive oil
¼ cup of veggie stock or water
2 cups shredded sharp white cheddar cheese
Directions:
*This is best when cooked in a large cast iron pan, if you do not have one please use a large non stick skillet that you can put into the oven!
Preheat your oven 360 degrees. Start by slicing the yukon potatoes about ¼ thick rounds. With your pan on medium high heat add the dried thyme to the pan and toast for 20-25 seconds before adding a couple splashes of olive oil. Once the oil is heated start adding the potato rounds to the pan and create a few layers making sure to season each layer with a little salt and pepper. Once the potatoes have been in the pan about 10-12 minutes make sure the bottom layer is not sticking to the bottom of the pan and add a layer of sliced onions to the top of the potatoes, once the onions start to look clear turn down to medium heat and add the chopped kale to the top of the onions, season again with salt and pepper. Add the stock or water to the pan now to create a steam, then cover the pan for about 3-4 minutes. While you are steaming, vigorously whisk your eggs together with just a touch more salt and pepper. Remove the cover from the pan and now pour the whisked eggs over the mixture. Let stay on the stove top for about 2-3 minutes then place pan the skillet in the oven for about 15 minutes. Remove pan from oven and lastly add the shredded cheese to the top of the eggs and put back in the oven for another 5-7 minutes. Before you remove the pan from the oven make sure the eggs have cooked in the center of the pan. You may need just a few more minutes. Let cool for at least 5 minutes before serving!
