Thursday, April 5, 2012

Paula's Whatever Thingy!

This didn't start as a recipe. I actually made it for dinner last night and carried the remainder to work today. I debated if it was a fritatta, an omelet, a quiche??? So, I decided to call it a Whatever Thingy! :) One of my employees asked me for the recipe today...I wrote down the ingredients and instructions and told her it actually wasn't a recipe that I was participating in an ingredient post on a facebook board and didn't get to last week's ingredient of asparagus and this week's was potatoes so I just made my own recipe to use what I had on hand.

Paula's Whatever Thingy!

4 Medium Red Potatoes, peeled and sliced thin
1 (6-8 oz.) pkg. biscuit country ham slices, julienned
2 Tbsp. butter
2 Tbsp. Extra Virgin Olive Oil
Salt and pepper to taste (depends on the ham's salt content)
2 cups blanched and drained asparagus, cut in 2" strips
6 large eggs
1/2 cup half & half
salt & pepper to taste
6 oz. brie cheese, cut into cubes

Optional add-ins:
1/4 cup chopped shallots
1 cup sliced mushrooms
1/2 tsp. crushed red pepper

Preheat oven to 400 degrees.
In 10" cast iron skillet, heat butter and EVOO over med-high heat. Add potatoes and cook until golden on one side. Season to taste. Turn, add ham and cook until potatoes are cooked through and golden. Can add optional add-ins at this time. Turn off heat.

While potatoes and ham are cooking, prepare asparagus.
Whisk together eggs, half & half; season to taste.
Sprinkle prepared asparagus over cooked potatoes & ham. Pour egg mixture over. Sprinkle with Brie cubes. Place in preheated oven and cook 20-30 minutes (depending on desired doneness of eggs).

I served mine last night with a toasted wheat English muffin and a very chunky blueberry jam. This morning, I reheated a slice in microwave and had a piece of Wheatberry Toast with Strawberry Jam. Both were delcious! Enjoy!