Broccoli and Cheddar Skillet Flan, Broiled Red Peppers and Tomatoes with Caper Vinaigrette

by Jennifer

Broccoli and Cheddar Skillet Flan – adapted from Gourmet magazine

Serves 6.

  • 6 large eggs
  • 1 cup whole milk
  • freshly ground black pepper, salt to taste
  • rounded 1/8 tsp ground nutmeg
  • 1 cup reduced-fat sharp Cheddar cheese
  • 1/3 cup freshly grated Parmigiano-Reggiano, divided
  • 3 TBS olive oil
  • 1 large shallot, chopped
  • 1 lb. shredded frozen hash browns
  • 10 oz. frozen chopped broccoli, thawed

Preheat oven to 375 degrees.

In a large bowl whisk together the eggs, milk, pepper, salt, nutmeg, Cheddar cheese and 3 TBS of the Parmigiano-Reggiano.

In an oven-safe 10” skillet, heat the olive oil over medium-high heat.  Add the shallots and cook, stirring occasionally, until they are golden.  Swirl the oil around the sides of the pan,

then add the frozen hash browns and cook, stirring occasionally, for 3 minutes.  Season with salt and pepper.

Spread the potatoes over the bottom and sides of the pan,

then arrange the broccoli on top.

Pour over the egg mixture, and sprinkle with the remaining Parmigiano-Reggiano.

Bake for 30 – 40 minutes, or until the filling is set.  Turn the oven to broil and broil until the top is puffed and golden brown.

Broiled Red Peppers and Tomatoes with Caper Vinaigrette – from Gourmet magazine

Serves 4.

  • 2 large red peppers (should equal 1 lb.)
  • 2 TBS olive oil
  • 2 large tomatoes (should equal 1 lb.)
  • 2 TBS drained and rinsed capers
  • 1 TBS red-wine vinegar

Slice each pepper lengthwise into 8 pieces;  toss all pieces together with the oil in an oven-proof, shallow dish.  Broil the peppers 4 – 5 inches from the heat for 25 minutes, stirring 2 – 3 times.

Meanwhile, gently combine the tomatoes, capers and red-wine vinegar.

When the peppers are tender, add the tomato mixture and gently toss to combine.

Broil for another 5 minutes, or until the tomatoes are warm and a little soft.  Serve warm or at room temperature.

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