Roast Beef Dip Sandwhich

What do you do with left over Roast Beef? Make a beef dip, of course!

There isn't really a recipe for this one. It's a "throw together" leftovers meal. I also cheated and used a packet au jus gravy mix from the grocery store, although there are several recipes online if you'd prefer to make an au jus from scratch.

1 tablespoon butter
3 button mushrooms, sliced thin
1/4 small onion, sliced thin
Left over roast beef, sliced thin
slices of mozzarella or provolone cheese
crusty hoagie style buns
horseradish mustard (optional)

1. Melt butter in a saute pan. Add onion and mushroom and cook until onions are translucent and mushrooms are browned. Add roast beef slices to pan just to warm through slightly.

2. While onions and mushrooms are cooking, slice open and toast hoagie bun. Once toasted, butter the bun and dress with horseradish mustard or any condiment of your choice.

3. Arrange sliced beef evenly over the bottom hoagie bun. Top with cheese slices and then layer onion and mushroom mixture on top. Replace top bun. Slice in half and serve with a cup of au jus for dipping.

Slow Cooker Vegetarian Chili

This is a great make-ahead meal. I cooked up a big pot before going back to work to use as lunches for the week ahead.

1/2 medium green pepper, chopped
1/2 medium red pepper, chopped
1/2 medium yellow onion, chopped
4-5 large button mushrooms, sliced
2 cloves garlic, minced
1 - 19 oz can red kidney beans
1 - 14 oz can chickpeas
1 - 5.5oz can tomato paste
2 cups vegetable broth or water
1 tablespoon sliced pickled green chilies or banana peppers (optional)
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp pepper
1/4 tsp salt

1. Add everything to your crock pot and stir together to mix well.

2. Cook on high for 3-4 hours.

3. Serve over cooked rice or quinoa and top with shredded cheese or sour cream!

This post is part of Monday Mania at The Healthy Home Economist.

Sautéed Wild Mushroom Crostini

Baby Shitake mushrooms and garlic cheese bread from the farmers market.

Over the holidays I co-hosted and self catered a cocktail party. I spent weeks planning the menu, and then three days preparing the appetizers. The food was definitely the centrepiece of the party. One of my favourite creations was sautéed wild mushrooms on a piece of toasted and mozzarella topped baguette. The recipe itself was inspired by a similar one seen on Oprah a few years ago. As with most of my cocktail party appetizers, I wasn't able to get a photograph of the finished dish. Instead, enjoy a snap of some of my haul from the farmer's market today.

Sautéed Wild Mushroom Crostini

This dish can be served as an appetizer, snack or even as a main dish. If serving as a snack or main dish, consider using a loaf of French of Italian bread, instead of baguette.

Ingredients:

1 baguette, cut into thin slices
olive oil
1/4 cup butter (1 stick)
2 cloves garlic, minced
1 pound mixed mushrooms (button, crimini, shitaki, oyster, porcini, etc.), cleaned, stems removed and chopped fine
1/4 cup dry white wine (Sauvignon Blanc & Pinot Grigio work well, but use whatever you have!)
1/4 cup fresh chopped parsley, plus 2 tablespoons, reserved
sea salt & fresh cracked pepper to taste
mozzarella cheese (fresh or firm; cut into 24 thin slices, approx. 1"x2" or to fit baguette slice)
1/4 cup fresh shredded Parmesan cheese (Shredded NOT grated!)

Directions:

1. Pre-heat oven to 350 degrees (F). Arrange baguette slices on a baking sheet. Lightly drizzle with olive oil. Bake bread for 8-10 minutes until lightly toasted. Remove from oven and set aside. Leave oven turned on.

2. Melt butter in a large sauté pan over medium-low heat. Add garlic and sauté for a minute until fragrant. Add chopped mushrooms. Increase heat to medium and sauté mushrooms in butter for 5-8 minutes, until starting to reduce and brown.

3. Add white wine and increase heat to high. Cook, stirring often, until wine has reduced and most of liquid has evaporated, approximately 10 minutes. Season with salt and pepper. Add fresh chopped parsley and mix together. Remove from heat.

4. Arrange mozzarella slices on top of each baguette slice. Top each with approximately 1 tablespoon of mushroom mixture. Don't be afraid to use your fingers to ensure mushroom mixture is evenly spread over bread slice. Top with a light sprinkle of shredded Parmesan.

5. Once all bread slices are topped with cheese and mushroom, bake in oven for 8-10 minutes until cheese has melted and edges of bread starting to brown. Remove pan from oven, place crostinis on a serving plate, lightly sprinkle additional chopped fresh parsley over everything and serve immediately.

Sausage, Apple & Sage Stuffed Mushrooms

My cousin's baby turned 1 year old last week! She hosted a family birthday celebration over the weekend, the day before (Canadian) Thanksgiving. In honour of the holiday, my cousin wanted to do a fall/Thanksgiving theme cocktail menu. I offered to help out by making a few dishes.

Unfortunately, no pictures yet. The appies were gobbled up before I could snap a photo!

First up - Mushrooms stuffed with... STUFFING! I've always believed that stuffing is the best part of the holidays; or at least the best part of the holiday dinner. Last year I posted my mom's recipe for Moist Bread Sausage Apple Stuffing. It's THE best stuffing EVER and that is no exaggeration. I re-worked the recipe to make it suitable to stuff into large white mushrooms. Topped with a bit of grated Parmesan (because every stuffed mushroom recipe should be topped with cheese), these mushrooms are to die for!

If you want, you could make this into an entrée by using large portabella mushrooms. To get the celery and onion to a fine, minced consistency, I chopped them into smaller pieces, then put them into a food processor.

Ingredients:

1/4 cup butter
1 cup minced celery (about 3 stalks)
1 cup minced onion (about 1 large onion)
1/4 cup fresh sage, chopped fine
1 1/4 tsp salt
2 tsp poultry seasoning
1/2 tsp pepper
1/4 lb (4 oz, 250g) ground pork sausage (NOT Italian sausage)
2 apples, peeled, cored and minced
1/4 cup apple juice or cider
1 1/2 cups dried bread crumbs
1/2 cup grated fresh Parmesan, plus
36 large white button mushrooms, washed and de-stemmed

Directions:

1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper. Arrange mushrooms, tops face up, in a single layer. Roast in oven for 10-15 minutes, while you prepare the stuffing. Remove from oven to cool. Replace parchment with a fresh sheet and arrange mushroom tops down, in a single layer.

2. Melt butter in a large sauté pan. Add onions and celery and cook until onions are translucent and celery tender. Add seasonings and mix well. Remove from heat and pour into a large mixing bow.

3. In the same sauté pan, cook sausage and apple with apple juice until sausage cooked through and apples are soft. Add mixture to the bowl of onion and celery.

4. Once vegetable mixture has cooled slightly, add bread crumbs and Parmesan to the bowl. Toss everything to mix well.

5. Scoop mixture into each mushroom cap. Sprinkle with a bit of Parmesan cheese. Bake in pre-heated oven for 15-20 minutes until tops are browned. Serve immediately.

My First Guest Post & Wild Mushroom & Garlic Crusted Steak

I was lucky enough to be asked by Kristen of Food Renegade to write a guest post for her blog. It was quite an honour, especially since I'm so new to the world of "Real Food". Kristen said she loved my photography and simple recipes and asked me to put together a grain-free, sugar-free recipe "for a tasty, but easy main dish". I was stumped at first. No grain? No sugar? But those are my two favourite things! In the end I stuck with my favourite, never fail, Red Wine Sautéed Mushrooms and a new one, Wild Mushroom and Garlic Crusted Steak. With flu season approaching I was planning on doing a new post about immunity boosters (see last year's), so I used this opportunity to plan a dinner around immunity boosting food. I was so excited about the project I had my post in to Kristen in just over 24 hours! The post is below or check it out on Food Renegade. The post and pictures look way better on her site! Enjoy and happy health!

P.S. This dish would be delicious with a bed of buttery mashed potatoes under the steak... or even better, horseradish spiked mashed potatoes!

Immunity Boosting Dinner
Autumn is just about here, summer holidays are over, kids are back in school, the weather is getting cooler and it’s beginning to rain more often. What does all this mean? Flu season is right around the corner! Along with the changing of seasons comes the onslaught of germs and viruses. I don’t get seasonal flu shots and can’t afford to be off sick from work, so this is the time of year I start super-charging my immune system by changing my diet to focus on “immunity boosting foods”.

It’s well documented which foods help boost immunity and fight off colds and flus. Prevention Magazine has a good list as does Yahoo! Health. My ultimate Immunity Boosting meal consists of a grass-fed sirloin steak for Zinc, Omega-3’s and Vitamins A & D, sautéed mushrooms for white blood cell support, and sautéed spinach and garlic for Vitamins A and C and bacteria fighting Allicin . Today I’m sharing recipes for a Wild Mushroom & Garlic Crusted Steak with Red Wine Sautéed Mushrooms. Pair with a side of simple sautéed spinach and a glass of antioxidant rich red wine, and it’s a complete meal with great health benefits. This dish would also be delicious with a bed of buttery mashed potatoes under the steak!

Prep Tips: Start the mushrooms first. While the mushrooms are browning, put together the Wild Mushroom & Garlic mixture and coat the steaks. After you turn the steaks once (Steak Step 3), add red wine to the mushrooms (Mushroom Step 3) and let simmer on low while steaks finish cooking and resting (15 minutes). Start cooking the spinach 5 minutes after you have placed the steaks on a plate to rest. Everything should be ready when the steak rest period is up.

The Barefood Contessa has a very simple, tasty sautéed spinach recipe. Check it out here.



Mushroom & Garlic Crusted Steak

4 Small Grass-Fed Steaks (Sirloin or Strip Loin work best)
14g Dried Wild Mushrooms, about 0.5 ounces by weight, (I used a mixture of Porcini, Chanterelle, Shitake, Lobster & Oyster mushrooms.)
1 tsp Whole Mixed Peppercorns
1 tsp Sea Salt
1/2 tbsp Dehydrated Minced Garlic (preferably Roasted Garlic, if you can find it)
1 tbsp Dehydrated Minced Onion
1 tbsp Fresh or Dried Chopped Parsley
4 Cloves Fresh Garlic, Minced
2 tbsp Olive Oil, Divided

1. Add mushrooms and peppercorns to a spice grinder or food processor and grind until you have a course powder. Place mixture in a small bowl. Add salt, minced garlic, minced onion and parsley. Mix together. Add fresh garlic and 1 tablespoon of olive oil. Stir mixture together to form a thick paste.

2. Place steaks on a plate and brush with a bit of olive oil. Press mushroom mixture onto each steak to coat. Turn steaks and do the same with the other side.

3. Heat a cast iron fry pan over medium-high heat. Add 1 tablespoon of olive oil. When pan and oil hot, add steaks to pan, two at a time if pan is small. You can also cook the steaks on the grill, if you prefer. Sear for 4-5 minutes per side, then move steaks to a plate and cover with foil to rest while you cook the other two. Let steaks rest 10 minutes before cutting.

Red Wine Sautéed Mushrooms

1 lb White Button or Brown Crimini Mushrooms
1/4 cup Unsalted Butter
Splash of Olive Oil (to keep butter from burning)
1/3 cup Dry Red Wine
Salt & Pepper to Taste

1. Brush or lightly rinse mushrooms to remove any visible dirt. Cut mushrooms in half or into quarters if they are very large.

2. Heat butter and olive oil in a sauté pan over medium heat. Add mushrooms and sauté until reduced, browned and tender.

3. Reduce heat to medium-low and add red wine. Simmer, stirring occasionally, until wine has reduced, about 15 minutes. Season with salt and pepper. Spoon mushrooms onto plate beside steak and drizzle some extra sauce over the steak.

Spinach, Mushroom & Feta Omelette

Recipe spawned out of my need to use up some baby spinach and button mushrooms and the fact that I always have eggs on hand... and I'm hungry. :)

Serves 1

1 tbsp butter, divided
3 button mushrooms, sliced
2 handfuls fresh baby spinach leaves
2 eggs
1 tbsp milk
salt & pepper
1 tbsp crumbled feta cheese

1. Melt butter in a small pan (8 inch). Add mushrooms and saute until just starting to brown. Add the spinach and stir until wilted.

2. Remove spinach and mushrooms from pan and set aside. Wipe out pan with a paper towel.

3. Crack eggs into a small bowl and add milk, salt & pepper. Whip lightly with a fork, just to break up the yolks.

4. Heat pan over medium-high heat. Add butter and swirl around to coat pan.

5. Pour eggs into the pan. The mixture should set at the edges almost immediately. With a spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow the uncooked egg to flow into the empty spaces. (From "How to Make an Omelette" at Get Cracking.ca)

6. When top of omelette looks almost set, spoon spinach and mushroom mixture onto half of the omelette. Sprinkle feta cheese over top of the spinach. Using a spatula, flip the other side of the omelette over the half with spinach & mushrooms. Slide onto your plate and eat!

Miso Soup

This is another recipe inspired by the 5 Factor World Diet cookbook. Apparently miso soup is a common breakfast dish in Japan. I can't get it in my mind to have soup for breakfast so I've been making a pot for work lunches. This is the quickest and easiest recipe yet.

Serves 2

Slightly modified from the original recipe.

1 can vegetable broth (or 1 cup homemade chicken broth)
1/2 cup water
2 tbsp light miso paste
1 tbsp rice vinegar
2 button mushrooms, sliced thin
1/2 cup frozen peas
3/4 cup firm tofu, sliced into small cubes
1 green onion, sliced thinly

1. Pour broth, water and rice vinegar to a small sauce pan and warm over medium heat.

2. Stir in the miso paste and continue stirring until dissolved and well combined. Simmer 3 minutes.

3. Reduce heat to medium-low. Add mushrooms and peas and simmer for another 5 minutes.

4. Remove the pot from heat and add the tofu. Let sit for 2-3 minutes.

5. Ladle into two bowls and garnish with green onion.

Sauteed Mushrooms & Beet Greens

I picked up some beets at the market, complete with the greens attached. While I admit, I normally am one to let things go to waste, today it was not in the cards. The beets were put to use, root, green and all. Unfortunately I don't have a picture because I ate the goods a little too quickly. :)

greens from a bunch of beets (I used 6-8 leaves)
1/4 red onion, sliced thin
1 cup button mushrooms, sliced
couple tablespoons olive oil
1 clove garlic, minced
1 tbsp balsamic vinegar
salt & pepper to taste

1. Heat oil in a saute pan over medium heat.

2. Add onions and saute for a minute until starting to turn translucent. Add mushrooms and saute another couple minutes until just starting to brown.

3. Tear the leaves into 2-3 inch pieces. Toss greens into saute pan.

4. Add balsamic vinegar and stir until greens start to wilt.

5. Season with salt and pepper. Serve immediately.

Cornmeal Crusted Chicken Schnitzel

This recipe is adapted from Canadian Living. It's tough craving chicken strips while trying to avoid wheat and gluten... Until I found Glutino Gluten Free Bread Crumbs. Hallelujah! Then I read the ingredients: Milled corn, evaporated cane sugar and sea salt. What? I just paid how much for jazzed up corn meal?! If you don't have or can't find gluten free breadcrumbs, corn meal and a pinch of sea salt works just the same.

Schnitzel:
2 boneless, skinless chicken breasts
2 tbsp gluten free all purpose flour
1/8 tsp pepper
1/2 tsp seasoning salt
1 egg
1/3 cup gluten free bread crumbs
1/4 cup fresh parsley, chopped fine

Gravy:
1 cup sliced mushrooms
1 tbsp oil
1 clove of garlic, minced
1/4 cup chicken stock
splash lemon juice
2 tsp corn starch mixed with a bit of water

1. Pre-heat oven to 375 degrees F. and lightly grease a baking sheet.

2. Between sheets of waxed paper, using meat mallet, pound chicken to 1/4-inch thickness.

3. In shallow dish, mix together flour, salt, pepper and thyme. In separate shallow dish, whisk egg with 2 tbsp (25 mL) water. In third shallow dish, combine bread crumbs with half of the parsley.

4. Dip chicken into flour mixture to coat both sides. Dip into egg mixture, letting excess drip off. Dip into bread crumb mixture, patting to coat evenly. (Use Michael Smith's tip of using one hand for the wet bath and one hand for the dry bath. Save you from breading yourself.)

5. Place prepared chicken on greased baking sheet and put the sheet into the hot oven. Bake for 10-15 minutes, until appropriate internal temperature is reached and the crust is crispy and just turning golden brown.

6. While chicken is cooking, saute mushrooms with olive oil in a sauce pan. Cook until golden. Remove from heat and wait until chicken is cooked.

7. Once chicken is cooked through and the crust is crispy and browned, remove from baking sheet onto a plate and cover with foil. If there are any brown bits on the baking sheet, add a tablespoon or two of broth and scrape up the bits with a spatula. Add the drippings to the mushrooms. Add the garlic, remaining broth and lemon juice. Bring to a boil over medium heat.

8. In small bowl combine corn starch a few teaspoons of warm water. Stir into sauce and cook until sauce thickens into a gravy. Season well with salt and pepper.

9. Serve over chicken and garnish with remaining parsley.

I served my Schnitzel with sauteed beet greens and roasted red potatoes!

Pioneer Woman Beef Stew with Mushrooms

I came across the Pioneer Woman very recently and am absolutely in love with her food blog. Her photos are divine, her recipes delicious and her writing amusing and witty. Hers isn't a health food blog though... Butter rules the roost but it makes things damn tasty.

My absolute favourite of her recipes is Beef Stew with Mushrooms.

I make a few very minor adjustments when I make my version, like omitting the flour and reducing the amount of butter, but other than that, everything is the same.

Make sure you use the beef consomme instead of beef stock... it makes all the difference!

And... Be sure to check out Pioneer Woman's site and the original recipe for beautiful step-by-step photos.

Pioneer Woman Beef Stew with Mushrooms

2 pounds beef stewing meat
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 whole shallot, minced (or half of one onion)
3 cloves garlic, minced
8 ounces button mushrooms (white or brown) cut in half or quarters if very large
1/2 cup red wine
1/2 can Beef Consomme (about 142 ml, or just over 1/2 cup)
1/2 cup water
Salt And Pepper, to taste
enough egg noodles to serve your guests, cooked and drained
1-2 tbsp corn starch, mixed in a small dish with a bit of water

1. Rinse beef in a colander under water. Place in a single layer between paper towels and pat dry.

2. Melt butter with olive oil over high heat in a dutch oven or other heavy pot. Place beef pieces into pot and sear a minute or two on each side. Remove from pot and set aside.

3. Reduce heat to medium-low. Add shallots to the same pot. Saute for 2 minutes. Add garlic and saute another minute. Add mushrooms and saute another couple minutes.

4. Add wine, consomme and 1/2 cup of water. Add a dash of salt and pepper to taste. Bring liquid to a boil.

5. Add the beef back to the pot. Reduce heat to low. Add thyme or rosemary. Cover and simmer over low heat for 30-40 minutes.

6. Add cornstarch mixed with water to the stew and stir occasionally to thicken for another 10 minutes.

7. Serve over cooked egg noodles. Garnish with fresh chopped parsley.

Pot Roast Pizza

Pizza B.C. (before cheese and before cooking)

Pot roast and pizza? An odd combination for sure. It came to be one day when I had some left over slow cooker pot roast, a pizza shell and a hungry tummy. The slow cooker pot roast was so flavourful and fall-apart-fantastic that it suited the top of my pizza just perfectly. Add to that some diced onion, zucchini and some sliced mushrooms and you have a comfort food feast.

1 pizza crust - store bought or homemade. Whatever suits your fancy
1 cup pizza sauce - ditto on the above
1 small chunk of left over pot roast, pulled apart into small pieces
1/2 small zucchini, sliced and quartered
1/2 small red onion or 1 small shallot, sliced thin
3-4 button mushrooms, sliced
1/2 cup shredded cheese of your choice (I used a Tex-Mex blend tonight!)

1. Do you really need directions?


Pizza P.C. (post cheese and post cooked) and topped with fresh parsley

Red Wine Sautéed Mushrooms & Spinach

I merged my Red Wine Sautéed Mushrooms recipe with 10 Cent's Mushrooms Sautéed with Red Wine and Spinach recipe to come up with the perfect side dish for roasted pork tenderloin. Major delicious.

Red Wine Sauteed Mushrooms

About two months ago I was addicted to mushrooms. I ate mushrooms with every meal for about 8 days in a row. Wine sauteed mushrooms turned out to be my favourite dish and is now a "must have" when serving steak. This batch was served alongside a medium rare NY strip loin, roasted sweet potato and steamed green beans and carrots.

1 lb white button mushrooms
3 tbsp unsalted butter (or more if you think it's needed)
pinch salt
splash of olive oil (to keep butter from burning)
1/3 cup dry red wine
1 tbsp lemon juice
salt & pepper to taste
handful fresh parsley, chopped

It's sinful, but these mushrooms taste best when cooked with LOTS of butter - the more butter, the better. I used a tad bit more than the 3 tbsp called for in the recipe.



1. Brush mushrooms to remove any visible dirt. Cut mushrooms in half, or into quarters if they are very large.

2. Heat butter and olive oil in a saute pan over medium heat.

3. Add mushrooms and salt and saute until reduced, browned and tender.

4. Add red wine and continue to stir until wine reduces, about 8 minutes. (I reduced mine to low and let simmer for 15 minutes while I prepared other dishes).

5. Add lemon juice, parsley and salt and pepper to taste.

Variation:

Try adding fresh baby spinach to your saute. Use two large handfuls of spinach (1/2 small bag) and add it near the end of cooking and stir until it wilts. Omit the lemon juice and parsley. Season with salt and pepper and serve immediately. Courtesy 10 Cent Diet.

Quick Mushroom & Herb Omlette

There isn't a recipe to go along with the post. Everyone knows how to make an omlette. I'm just making a point that a delicious, satisfying omlette is just as quick and easy to prepare as a couple slices of toast slathered in PB or a dish of yogurt covered in fruit.

For this particular omlette, I sauteed mushrooms and onions with olive oil in a small fry pan (or omlette pan). My preparation was easy because I bought my mushrooms pre-sliced and I had half an onion left over that just needed a quick dice. When the vegetables were cooked, I poured a lightly beaten egg over top. I sprinkled it with salt and pepper. I left it to cook gently over medium-low heat. Once most of the liquid was gone and the egg mixture had fluffed up, I folded the sides over to create my "folded side" omlette. You could also add some cheese before folding. The liquid doesn't need to be completely gone because once you fold it, the heat will continue to cook the egg. Sprinkle with an herb of your choice and serve with whatever you would like. Today I used some shaved black forest ham.

In total this preparation took 10 minutes, most of it unattended. While my omlette was cooking I was able to unload and re-load my dishwasher and take some clothes out of the dryer. Yesterday I prepared a similar omlette while I was getting ready for work. I plated it into a glass "to go" container and ate it once I got to the office.

Quick, easy, filling and delicious!

Potato, Onion & Mushroom Spanish Omlette

This simple dish is inspired by Ricardo's Spanish Potato & Onion Omelette. In Spain it is called "tortilla de patatas" or "tortilla a la española", meaning potato omlette or Spanish omlette. It can be served for breakfast, lunch or dinner and doesn't take long to prepare. You could even put it together the day before and bake before serving. You can also add bacon, chopped ham or chorizo sausage for a more complete breakfast dish or leave as is for a delicious vegetarian entree.

2 tbsp olive oil
1 large yellow onion, sliced with a mandolin or sliced thin
3 large white potatoes or 8-10 small new potatoes, sliced with a mandolin or sliced thin
6-8 large white button mushrooms, sliced
1/2 tsp salt
1/4 tsp pepper
handful flat leaf parsley, chopped
1/4 cup shredded white cheese (I used Goat's Gouda)
6 eggs, lightly beaten

1. Pre-heat oven to 350 degrees. Lightly oil and high sided square or round glass baking dish. Line the dish with a strip of parchment paper horizontally with the paper hanging over the two ends so the frittata will be easy to remove. Lightly oil the parchment paper as well.

2. Heat olive oil in a large saute pan over medium-high heat. Add onions and potatoes. Cook until just starting to brown. Add more oil if necessary. Add mushrooms, salt and pepper and cook another 5 minutes until mushrooms are tender and browned, stirring often. Total cooking time should be 15-20 minutes to ensure potatoes are mostly cooked through.

3. Scoop half the onion/potato mixture into the baking dish. Top with half the parsley and half the cheese. Scoop the rest of the onion/potato mixture into the dish. Top with the remaining parsley and cheese.

4. Pour the eggs over the onion/potato mixture.

5. Bake in pre-heated oven for 20-30 minutes until eggs are set. Check every 10 minutes by jiggling the baking pan and inserting a fork in the centre. The eggs should be fluffy, not runny.

6. Let cool in dish for 5 mins. To remove from baking pan, carefully invert it on a serving dish. Cut into squares or wedges. Serve warm.



Variations:

- Add bacon, ham, chorizo or other meat. If using bacon, cook it first and use the bacon fat to cook the onion and potato, eliminating the need for olive oil.
- Use different herbs and cheese to vary the flavour.
- Add diced bell peppers, green onion and chopped chili pepper for a mexican style dish. Sub the parsley for cilantro. Serve with salsa and sour cream.
- Assemble in ramekins for individual portions.
- Eliminate the cheese, creating a dairy-free meal.