This Month's Recipe

Bake potatoes in microwave and slice into ¼” slices. Spray a large skillet or casserole dish with olive oil. Line skillet or dish with potatoes. Sprinkle scallions over potatoes and add tomatoes in an even layer. Put aside.

Place eggs in a large bowl and whisk until a pale yellow color. Add milk and blend thoroughly. Add shredded cheese. Season with salt and pepper. Mix until all ingredients are blended. Pour mixture over potatoes and scallions.

If recipe is in a casserole dish, place in 350 degree oven until done. If in a skillet, cook on stove top on low to medium heat until set (move ingredients around ever so slightly to get mixture to cook thoroughly without disturbing its overall appearance).

Remove from oven or skillet and serve. Serves 4 to 6.

This is a dish we learned to like when we traveled in Spain. It was usually cut into serving sized pieces and placed between two thick slices of freshly baked bread and served as a sandwich. If you like, you can add bacon or ham to the dish and serve in wedges. It makes a good sturdy meal and goes nicely with toast and coffee or tea.

This can be served hot or at room temperature and is a great dish to place out on the sideboard for your guests breakfast. Put out with crisped ham and / or bacon, an assortment of fruit and toast.

Bon Appetit!