Day 68: “The Six O’Clock Scramble”
March 8, 2011
The season of lent is upon us and we are on the look out for lent friendly meals. When I was a kids it was my mom’s homemade mac and cheese. When my husband was a kid he had buttered noodles, noodles with milk or fried fish. Let’s up it a notch this Lenten season. We are blessed to live in a county that is abundant with fresh produce and fresh recipes to make sure that this Lenten season one that is healthy as well as one that meets fasting guidelines with your church. Although my husband and son did have the conversation tonight thinking that eggs counted as meat……my son’s Catholic school girlfriend stepped in and we all deferred to her knowledge…..and we had eggs!
This week has been a week of meals that need to be made in a hurry. There is a huge section at my local library that has a nice selection of cookbooks for meals in minutes. This cookbook is called “The Six O’Clock Scramble” and subtitled “quick, healthy and delicious dinner recipes for busy families…..ding, ding, ding, we have a family here that needs that! This is not a cookbook filled with scrambled egg recipes in case you were wondering, it is just a coincidence that the one I picked had eggs in it. Finding a recipe was easy as most are things my family would eat. Each recipe comes with a little intro. Nice little background for each recipe. No pictures in this one folks.
The Ruling: Everyone ate it and liked it. Youngest child told me it was good and I asked him if he had more than one bite…..nope! The recipe can easily be served as any meal, breakfast, lunch, dinner or appetizer. You can even serve it warm or cold. Easy fast meal that you probably have all the ingredients on hand to make. Feel free to substitute a different cheese for the goat cheese or add some ham or bacon in if you prefer meat.
Potato and Goat Cheese Spanish “Tortilla”, page 109
- 2 medium yukon gold or russet potatoes (about 3/4 pounds), peeled an diced
- 2-3 tablespoons olive oil
- 1 medium onion, finely chopped
- optional filling: 1/2 cup chopped ham or smoked turkey, sun dried tomatoes, sliced mushrooms, or any combination
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 eggs
- 1/4 cup skim milk
- 3 tablespoons crumbled goat cheese or feta cheese
- In a medium bowl, sprinkle the diced potatoes with water. Lightly cover them and microwave them on high until they are fork-tender, about 3 to 5 minutes. Drain any excess liquid.
- Preheat the broiler and set the rack 4 to 5 inches from the flame.
- Spray a heavy bottomed oven-proof 10-inch skillet with nonstick cooking spray. Add the oil and heat it over medium heat. Add the onions and saute them until they are soft, 2 to 3 minutes. Add the softened potatoes (plus any optional ingredients), rosemary, salt, and pepper and saute the mixture for a few more minutes.
- In a bowl, mix the eggs, milk, and cheese and pour it over the potato mixture in the pan. Over medium-high heat, cook the egg mixture until the eggs just start to harden, about 2 minutes.
- Place the skillet under the broiler and cook the tortilla until it is golden brown on top, about 3 to 5 minutes. Watch closely or the tortilla will burn. Remove it from the oven, let it cool, cut it, and serve it warm. In Spain, they eat these cold!