Hello, readers. Happy new year!
Although I hope that you all have enjoyed a bountiful holiday season, along with the basted birds, creamy casseroles, grandma’s pies, and neighbors’ cookies, the holidays are O-V-E-R. The time has come for us to stop stuffing our faces and consider what’s happening inside our bodies. I’m sure I speak for more than myself when I say that January is the month when I want to put the indulgence on hold and bring my waistline back to the way it was before November 22nd. Here is a healthy, vegetarian, and might I add beautiful, dish to get us on the right track for this month.
Here is a healthy, vegetarian, and might I add beautiful, dish to get us on the right track for this month.
(Yield: 6 servings)
1 large russet potato, sliced 1/8″-thick
1 small green squash, sliced 1/8″-thick
1 tsp dried thyme
1 tbsp butter
1/4 c milk
1/3 c grated Parmesan cheese, plus 2 tbsp
Salt and freshly ground black pepper
1 chopped scallion for garnish
Procedure: Preheat oven to 375F. In a medium bowl, whisk together eggs, milk, 1/3 c cheese and a pinch of salt and pepper. In another bowl, toss together potato, squash and thyme and a pinch of salt and pepper.
Grease pie dish with butter. Evenly layer vegetables into dish and pour egg mixture over the top.
Cover the dish tightly with foil and bake for 25 min. Then, uncover, sprinkle with remaining cheese, and bake for another 10-15 min, until the top is golden brown.
Let stand for 10 min before slicing. Garnish with scallions.