|By Lisa VanWilliams|
This is a great pairing of sweet things like potatoes, carrots, & caramelized onions followed up with a creamy earthy Gorgonzola aftertaste. This is a great anytime snack or make it a meal accompanied by some fresh bread, olives, or salad. This is a baked version of an open-faced omelet and they are great to make with any variations of stuffing -it's basically like a quiche without any crust. You could do potatoes & onions, ham and swiss, broccoli and cheddar, vegetarian, be creative and use what items you like.
1 sweet potato peeled and sliced
1 onion sliced
1 cup Parisian carrots
1 teaspoon parsley
1/4 cup milk
3-4 ounces Gorgonzola cheese
1 tablespoon butter
1 tablespoon olive oil
salt & pepper
Preheat oven to 350. Peel and slice up the sweet potato into slices a little thicker than a potato chip and lay them out evenly. Sprinkle in the cup of the frozen carrots (found this style at Trader Joes frozen section).
Drizzle with olive oil, salt & pepper and bake in oven for 1/2 hour until potatoes are soft - you can flip them over half way. In the meantime, cook the onion in a cast iron pan with tablespoon of olive oil and butter until they turn a caramelized brown color. Remove from heat.
When the potatoes are ready, line them on the bottom the cast iron pan with the carrots and onions.
In a bowl whisk the eggs with parsley, salt, pepper, & garlic powder. Pour the egg mixture over your veggies in cast iron pan.
Sprinkle with Gorgonzola and put in the oven to bake for 1/2 hour. Enjoy!