Once again, I find myself in the position of apologizing for a lack of posts. Grad school just started, and I'm trying to juggle my work and school schedule while still putting meals on the table. I haven't been too creative lately, but when I am I will document it. I have an experiment in the crock pot right now, and if it turns out well, I will let you know. In the meantime, stay with me and know that I will keep posting.
Friday morning I decided I needed to clean out some items from the refrigerator which was already looking bare. We were going out of town for the weekend, and I didn't want to leave some things sitting around to get old. Plus, we needed breakfast. I thinly sliced 2 red potatoes and put them into the steamer. While they were steaming I preheated the oven to 350 f. and put my cast iron pan in the oven to get hot. Next, I beat 6 eggs, and about 3 tablespoons of heavy cream together. I added a quarter of a minced red onion, 2 cloves of minced garlic, 1/2 cup of grated sharp cheddar, and mixed it with the eggs. After the potatoes were soft, I took the cast iron skillet out of the oven and lined it with the potatoes. I laid my pot holder over the cast iron handle so I didn't burn myself. I have a bad habit of grabbing hot pan handles. Next, I poured the egg mixture over the potatoes and then I added crumbled goat cheese to the top. The eggs were cooked for about 40 minutes. Breakfast was delicious, and I was able to tidy up and pack while the eggs were cooking in the oven. I need to make this more when I have company.