I was rushing around the other day trying to come up with dinner for the evening (plan ahead, you fool!), and realized I had all the ingredients for broccoli-cheddar skillet flan. Well, all the ingredients but one — frozen hash browns. That was fine, though. The hubby said he could use a walk anyway, so he headed down to the corner market and picked up some potatoes. Fresh is always better, right?
Rather than use the frozen hash browns the original recipe called for, I just mandolined (or actually, had my sous chef/spouse mandoline) the potatoes. I used plenty of fresh broccoli and green cauliflower from our CSA share, plus some great sharp cheddar I had left over from my kale and delicata salad, and the result was delicious.
I always love a good excuse to use my cast iron skillet, in any case. Best purchase ever.
Besides being a lovely dinner for the grown-ups, Nora loved the leftovers for her dinner the next night, too. I think it’s pretty much the perfect baby dinner — plenty of healthy protein, veggies and carbs. On second thought, that makes it a pretty good grown-up dinner, too!
Broccoli-Cheddar Skillet Flan
Based on this recipe
6 large eggs
1 cup whole milk
1/4 tsp black pepper
3/4 tsp ground nutmeg
3/4 tsp salt, divided
1 cup grated sharp cheddar
1/3 cup grated parmesan
3 Tbs olive oil
1 large shallot, chopped
1 lb potatoes,* mandolined or thinly sliced
2 heads broccoli, cauliflower, and/or romanesco, cut into small florets
Preheat the oven to 375°F. Whisk together the eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in cheddar.
Heat the oil in a well-seasoned 10-inch cast-iron skillet over medium high heat until hot but not smoking. Sauté shallot, stirring occasionally, until browned, about 3 minutes. Add the sliced potatoes and the remaining 1/2 teaspoon salt and cook, stirring, for about 3 minutes. Spread the potatoes evenly in the bottom of the skillet and cook, undisturbed, for about 2 minutes. Remove the skillet from the heat and spread the broccoli evenly over the potatoes, then pour in the egg mixture. Sprinkle with the parmesan. Bake until set 2 inches from the edge but still slightly wobbly in center, 12 to 15 minutes.
Turn on the broiler and broil 6 inches from the heat until the top is set, puffed, and golden brown.
* Use small, thin-skinned potatoes, well-scrubbed, or otherwise peel them.