2 small (or one large) Yukon Gold potatoes
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
1 cup chopped fresh: spinach; kale; zucchini; or cooked veggies (such as green beans, carrots, corn kernels, asparagus); diced eggplant. If using frozen, cut into small pieces, do not cook first.
Halved mini-tomatoes (such as grape or cherry; about 7-8); chopped sun-dried tomatoes
4 tablespoons cream cheese, cut into small pieces (or 1/3 cup dairy sour cream or 1/2 cup cottage cheese)
5 large eggs
1 cup whole milk or half and half
1/2 cup shredded meltable cheese such as Swiss, cheddar or mozzarella
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (dill, basil)
Vegetable Pashtida (Ronnie Fein)
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