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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is for RSC- viva la contests! Ingredients:
1 cooked chicken breast, shredded |
2 garlic cloves, chopped |
olive oil, for sauteing |
1 (10 ounce) bag baby spinach |
1/2 bunch basil, about 2 oz |
8 red potatoes, sliced thinly on a mandoline-peeling (optional) |
1 onion, sliced thinly on a mandoline |
4 ounces portabella mushroom caps, sliced thinly on a mandoline |
8 eggs |
2 tablespoons milk |
salt and pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat the broiler.
2. Heat a medium nonstick saute pan with a metal handle on the stove.
3. Add olive oil and garlic.
4. While that is heating up, very thinly slice the potatoes, onions, and mushrooms on a mandoline.
5. When the oil and garlic are heated, tear some basil into the pan and add all the sliced potatoes.
6. Cook until they are browned and toss to cook the other side, adding onions and mushrooms, cook about 7 minutes.
7. Season with salt and pepper.
8. Add more olive oil if necessary.
9. Add spinach, cook for 1-2 minutes more until wilted.
10. Add shredded chicken to warm.
11. Blend eggs in a blender with a little bit of milk and some salt and pepper.
12. Blend on the highest speed.
13. Pour the egg mixture into saute pan and let it sit for 1 minute.
14. Lift the sides with a spatula to let the uncooked eggs get to the bottom of the pan.
15. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1-2 minutes.
16. Take pan out of broiler, let it cool and set in pan for 5 minutes.
17. When cool invert a plate on top of pan and turn over.
18. Slice and serve.
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