January 18, 2013
From: Executive chef Brad Gilmore,Urban Table, Prairie Village, KS.
Yield: 6 servings.
1 lb. Yukon Gold Idaho potatoes, cooked, medium-diced
½ cup roasted red peppers, diced
½ cup caramelized onions
1 Tbsp. Parmesan cheese, grated
1 Tbsp. herb blend
9 eggs
½ cup milk
Preheat oven to 325°F. Combine the cracked eggs, milk, Parmesan cheese and herb blend. Mix well and set aside. Saute the potatoes, roasted red peppers and caramelized onions on medium-high heat in a nonstick skillet. Add the milk and egg mixture to sauteed vegetables and slightly scramble. Put skillet in oven for 15 to 20 minutes until firm to the touch.
Photography: Idaho Potato Commission
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