In keeping with my 2011 eating plan that focuses solely on protein, fruit and vegetables, I made this for brunch the other day.
I find myself with an anti-carb instinct that causes me to look sort of mistrustfully at potatoes. But then I reconsidered. Why not potatoes? I thought. They’re organic or close to it, and lived their little tuberous lives just a mile from here, down in Burlington’s Intervale. Plus, knowing myself, I realized that if I started putting things on the yes-it’s-a-vegetable-but-I’m-not-allowed-to-have-it list, I’d probably soon follow up with a yes-it’s-junk-food-but-here’s-how-I’ll-justify-it list.
So here this was. And it was very simple and pretty great.
1. Heat in a pan:
- 2 T. butter and 1 T. high-heat oil (light olive, rice oil, or something else made to take the heat)
2. Turn the heat to medium and add to the pan:
- 1 onion, thinly sliced
- 3 potatoes, scrubbed, peels on, thinly sliced
Cook without turning until golden on bottom side, then flip and spread into an even layer.
3. Add to pan:
- About 3 cups well-washed spinach, leaves coarsely chopped if large
Put the lid on the pan and cook for a minute or two to wilt the spinach. Then sprinkle over the top:
- 1/4 c. chopped sun-dried tomatoes in oil (incidentally, this was the only non-local ingredient)
4. Pour over the top:
- 6 large eggs
Cook until bottom starts to set.
5. Cover the top with:
- 4 oz. grated cheddar or other cheese.
Put the lid on and cook over medium until thoroughly set and cheese is melted. Let stand off the heat for a few minutes, then cut into wedges and serve.