We’ve all had those days when we’re at a loss at suppertime – don’t know what to make, don’t have anything thawed from the freezer, or don’t have time to make a traditional supper meal.
Eggs are a perfect solution for any meal. This creation was quick to throw together.
For this made-up meal, we decided to try a one-skillet creation, cooking the dish in a cast iron pan and finishing it by baking it in the oven.
I forgot to get pictures of the prep work for the ingredients. Oops. We grated some potatoes, which can be done with a mandolin or a cheese grater. I always soak the potatoes for 15 minutes or so, to get the starch out, and then drain and pat dry. It makes them a little crisper. The potatoes go in the “master pan,” the cast iron frying pan, and get fried in oil.
In another frying pan, I lightly fried our chopped ingredients – ham, red and yellow peppers, green onions and mushrooms. You can put whatever you like, and spice them up as you like. I always use pepper, and add some seasoning salt to the potatoes. I put hot sauce in with the eggs, which are yet to come.
Once the potatoes have fried and the veggie/ham mix is somewhat cooked, we put the veggie mix into the cast iron pan with the potatoes. Beat the eggs in a bowl (throw some grated cheese in with the eggs if you like) and pour overtop.
The number of eggs depends on how many people you’re feeding, how big your pan is, and how much of the base mixture is in the pan. This really is a made-up meal. It ca also be a kitchen clean-up, using the veggies and even leftover meat you have in the fridge.
Pour the eggs over the mixture, slice some tomatoes on top, and grate cheese over the tomatoes. Put in a 350F oven for at least 30 minutes, watching for the cheese to brown and ensuring the eggs cook. The cast iron pan is so great to cook it, as it holds the heat from frying the potatoes. Once done, take it out, let it sit a couple of minutes to set, slice and enjoy!