Ingredients:
- 1 large potato (any type, well-scrubbed but unpeeled for maximum nutrition … skin-on gives a great dose of vitamin C!), sliced into very thin rounds
- 1 tbsp olive (or other) oil
- Salt and pepper to taste
- 6 large eggs
- 1/4 cup milk
- 1 slice of buttered, whole grain toast (optional but delicious!) cooled, and cut into medium -sized cubes
- 1 can flakes of ham/chicken/turkey, very well drained
- 1 can mushrooms (any cut, drained and blotted dry with paper towel)
- 1/2 cup cheese, any type (optional)
Directions:
- Preheat oven to 400 degrees, rack in lower-middle position
- Place medium (8-10”) cast-iron or other oven-proof skillet on burner set to medium-low heat. Once hot, drizzle in oil
- Evenly lay sliced potatoes in bottom of pan and about 1/2 inch up side, overlapping a bit if necessary, to use all of potatoes
- Season with sprinkling of salt and pepper
- Beat eggs, milk, cheese (if using) and generous pinches of salt and pepper. Allow to brown slightly, about 5 minutes
- Slowly pour beaten egg mixture over cooking potatoes, taking care not to cause potatoes to become pulled away from surface of pan
- Cook partially, stovetop, until about 1 “ of egg around edge of pan is set
- Sprinkle in drained ham, diced buttered toast (if using) and mushrooms. Place pan in oven and bake about 10-15 mins/until eggs are just set in middle. Slice & serve
** Reheat cold leftovers in microwave briefly and then stovetop in pan to re-crisp potato crust
