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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.
Quick Snap Shot
Contact Us
- Innkeeper(s)Harry and Cathy Pinner
- AvailabilityVisit B&B Site
- WebsiteVisit B&B Site
- EmailContact innkeeper
- PhoneView number
- Address 3423 Highway 319
Conway, SC 29526, USA
sent you.
The Moore Farm House
Phone: +1-843-365-7479
Toll-free: +1-866-Moo-reBB
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