Potato and Egg Bake, Lenten Friday Meal
Today marks the first Friday of Lent and the only week during the Lenten season when Catholics are required to refrain from eating meat twice in one week.
The idea of refraining from meat is for the purpose of being mindful. And yet there is plenty else we can prepare and share nourishing our families in a spirit of goodness at the shared table. This week, Potato and Egg Bake.
- Scooped out potato from 6 baked potatoes
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 1 teaspoon fresh thyme leaves (optional)
- 6 eggs beaten
- 1/2 cup half and half (milk may be used)
- pinch or two ground nutmeg
- a few pinches each coarse kosher salt and cracked black pepper, plus more to taste
- 3/4 cup fresh grated white cheddar cheese
- Preheat oven to 350 degrees
- Heat a large size nonstick pan on very low heat, add butter and olive oil, swirl to cover the bottom of the pan, stir in the chopped onion, cook three minutes, tumble in the potatoes, sprinkle with a few pinches each of salt and pepper, stir, check seasoning, adjust to taste. Cook to a light golden brown, around twelve minutes.
- Whisk the half and half into the beaten eggs, sprinkle in the nutmeg, and a few pinches each of salt and pepper
- Once potatoes are browned pour over the egg mixture completely covering the potatoes. Let egg set for a minute or two, use a spatula to barely lift the potatoes around the edges for some uncooked egg to move to the bottom of the pan. Once egg begins setting, turn off heat, scatter all over with the shredded Parmesan cheese. Set pie onto a parchment lined baking sheet and transfer to the oven, bake around five minutes or until eggs are fully cooked, turn on broiler heating until cheese is melted and golden browned on the top. Slide potato and egg dish out of pan onto a plate, cut into pie shaped slices