I think I might be watching too many episodes of “Top Chef” on the food network, because I am getting very good at just putting something together out of whatever happens to be around!!
For those of you who have never seen the show, Chefs are often given a few random ingredients and are expected to make something editable out of it.
I’d say my cheesy Eggy Pie might qualify!
So here is what is in mine, but as is always my motto, what ever you happen to have around will do!
- 1 medium onion finely sliced
- 1 bell pepper sliced ( any colour or combo)
- 2 cloves garlic, minced.
Toss these into a frying pan with a slosh of oil and saute till wilted. Then add them to a casserole dish. Then I added:
- a large handful of chopped spinach
- asparagus chopped in 1 inch bits ( fresh or left over cooked)
- 2 green onions chopped
Toss in with the peppers. Chopped tomato or zucchini would go fine too.
Then add some cooked pasta. I used rotini, but any short hearty pasta will do. If you are going to use noodles, I would break them in half before cooking.
Toss all that together. Feel free to add some chopped fresh or dried herbs like oregano or parsley.
Then, you will mix up some egg with cream or milk like you are going to make something like a bread pudding. Add a few shots of hot sauce if you like, or paprika.
Then pour this mixture all over the pasta and vegetables. It shouldn’t be swimming but enough to maybe fill up the sides half way.
Then sprinkle with your favorite cheese and bung it in the oven at about 350 degrees for about 20 minutes to half hour.
You will know it is ready when you take it out and shake it a little and there is no liquid moving around and the cheese is melted nicely.
Spoon it up and serve with a little green salad and you have a quick Summer supper!