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The ideal romantically intimate breakfast for two (utilizing a 'real' potato)... |
Prep: 10 Mins.
Bake 30 Minutes
Stand: 5 Minutes
Special Equipment:
--2 Individual Ceramic Dishes
INGREDIENTS
Base:
1 large russet potato, peeled, grated and par-baked
Vegetables and seasoning:
1 teaspoon Mazola oil
1/4 cup diced yellow onion
2 tablespoons diced orange bell pepper
Pinch of kosher salt
Pinch of pepper
1/4 teaspoon garlic powder
Filling:
4 large eggs, beaten
2 tablespoons 2% milk
1/4 cup Mexican blend shredded cheeseTopping:
1/4 cup Mexican blend shredded cheese
6 sliced grape tomatoes
Garnish:
2 basil leaves, julienned
METHOD
Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.
Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel. Top with a damp paper towel; microwave on high for 3 minutes. Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.
Meanwhile, in a small skillet over medium heat, add the oil. When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.
In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.
Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.
Cover each dish with parchment, then tin foil.
Bake, covered, for 30 minutes. Remove from oven and let stand, covered, for 5 minuets. Uncover, top with julienned basil, then serve. ~ Enjoy!
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