After a (much too) long hiatus, I’m back on Vino!  I know I was sorely missed, so I apologize.  Tonight’s meal was a case of “needing to use items that were in the fridge for way too long”.  We decided on a gratin-style recipe that seemed a little dubious to start but turned out really well.  You can almost substitute any veggies you would like for this.  The ones we used ended up being really good together.

Ingredients

• 1 small red pepper, chopped small
• 1/2 cup onion, chopped finely
• 7-8 mushrooms, sliced 1/8″ thick (we happened to have shitake, but regular button or crimini would have been better)
• 1 1/2 cups swiss chard, roughly chopped (any green would work here, kale, spinach, etc.)
• 1 small yukon gold potato, boiled and cubed 1/2″
• 3 eggs
• 1/2 cup milk
• 1 cup pepper jack cheese, shredded
• 1/2 teaspoon thyme (or some other herb, if you like)
• 1 teaspoon crushed red chiles
• salt
• pepper
• 2 tablespoons olive oil

Method:

1. Preheat the oven to 375 degrees and line a baking dish with some olive oil
2. In a pan, over medium-low heat, add olive oil.  Once hot, saute the onions.  When soft, add the red pepper and mushrooms.
3. Meanwhile, whisk together the eggs and the milk in a mixing bowl and season with salt and pepper.
4. Once the red pepper is soft, add the greens, along with salt, pepper, and the potato, just until they are properly mixed and the greens have wilted.
5. Turn the heat off and let the mixture cool for about 5 minutes.  Then add it to the egg/milk mixture, along with the cheese and mix together.
6. Pour into the backing dish and bake for 30-45 minutes until the sides are nice and brown and the top is slightly browning.  Remove from the oven and let sit for a couple minutes before serving…. goes great with a little sriracha on the side!

Tags: eggs, vegetable