Ingredients:
5 eggs
Shallots, chopped
2 cloves garlic, minced
1 russet potato, cubed and boiled til tender but not falling apart
3/4 c. cottage cheese
1/2 bag frozen cauliflower (doesn't have to be frozen but that's what I had on hand)
1/2 lb Roasted turkey, chopped (I bought some already prepared at the deli counter = easy)
3 large sprigs Fresh rosemary, chopped
1 tsp thyme
1 tbs butter
salt and pepper
Frozen deep dish pie crust (you can make your own from my recipe on Feb 9, 2009 but, eh, I didn't feel like it and Mrs. Calendar is buttery and EASY)
Preparation:
Preheat oven to 375. While the crust thaws and the cauliflower is defrosts, sauté your shallots and garlic in olive oil til fragrant. Add rosemary, thyme, cauliflower, cubed potato; season to taste and sauté with butter until veggies are browned. Scramble eggs until really loose and then add cottage cheese, turkey, and veggie mix. Load into pie crust and bake 30 minutes or until firm.
No comments:
Post a Comment