The Moore Farm House

Recipe

The Moore Farm House Vegetarian Frastratta: Breakfast-Brunch

Servings: 1

Prep time:30

Ingredients:

  • 4 potatoes

  • 1 tablespoon cooked spinach

  • 1 tablespoon chopped cooked mushrooms

  • 2/3 cup shredded swiss cheese

  • 4 eggs

  • dash hot sauce

  • dash worcestershire sauce

  • 1 teaspoon half and half

  • dash salt and pepper

  • 1/4 cup flour

Step 1:

(This step produces enough potato crust for 24 ramekins. Make extra and enjoy them often.) Shredd 4 potatoes and rinse until water is clear. Drain until dry. Add salt/pepper and two eggs mixing well. Mix in 1/4 cup of flour.

Step 2:

Spray ramekins with "Pam" and put 2 tablespoons potatoes in bottom. Hand pat into an even bottom crust. Bake 20 minutes at 350 degrees. (Cool completely those that will be frozen for future use.)

Step 3:

(If using frozen crust, let thaw overnight and preheat for 5 minutes at 350 degrees)

Step 4:

In mixing bowl, mix two eggs, spinach, mushrooms, hot sauce, half and half, salt/pepper, worchestershire sauce, and half the swiss cheese. Pour into ramekin and top with remaining cheese. Bake for 20 minutes at 350 degrees or until set in center.

Step 5:

Garnish with assortment of flowering herbs on a white plate.

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