Harvest Time...Recipes #6: Brunch Layer

This is a great easy dish to make ahead of time and even freezes well.

Serves 4

6 Potatoes
6 eggs
1C milk (or soy milk)
1C mushrooms
2C veggies
1/4 Block of sheep feta
1 bunch of chives or 1 spring onion
Salt & pepper to taste

Boil 6 medium potatoes cut in quarters

meanwile beat together 6 large eggs, cracked pepper an 1/2C milk (or soy milk)
Scramble eggs in frypan until almost cooked but a little wet.

Spread scrambled egg in the bottom of a 6×9 baking dish

Next add a layer of mushrooms (canned or fresh)

Then a layer of any frozen veggie mix

Once your potatoes are cooked drain and cream them together with 1/4 block of sheep feta, 1/2 C milk (or soy milk) and a pinck of sea salt.

Spread potatoes over top of veggies and sprinkle with chopped chives or spring onions.

Refridgerate or freeze.

When ready to serve simple thaw and heat on 400 until warm and top has slightly crusted.

Serve with a side of toast and your favourite breakfast meat or tofu.

-- Xploreorganics, 5b Canada, LFD 06-20