Broccoli and cheddar skillet flan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 large eggs |
1 cup whole milk |
1/4 teaspoon black pepper |
rounded 1/8 teaspoon ground nutmeg |
3/4 teaspoon salt |
1 cup grated sharp cheddar |
1/3 cup grated parmigiano-reggiano |
3 tablespoon olive oil |
1 large shallot, chopped |
1 1lb bag frozen hash browns, thawed in microwave |
1 10 oz box frozen chopped broccoli, thawed |
Directions:
1. Put oven rack in middle position and preheat over to 375.
2. Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoon parmesan.
3. Heat oil in well-seasoned 10 inch cast iron skillet over moderately high heat until hot but not smoking, then saute shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.
4. Turn on broiler. Broil 4 to 5 minutes from heat until top is set, puffed, and golden brown.
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