Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
4 small potatoes, peeled
2 cups (500 ml) frozen or canned corn kernels, drained
(optional)
4 eggs
3/4 cup (175 ml) milk
1 tbsp (15 ml) vegetable oil
1 medium onion, chopped
1 clove garlic, minced
3/4 lb (375 g) medium-lean ground beef
Salt, pepper and paprika, to taste
1 cup (250 ml) shredded Village Medium Cheddar cheese
Preparation
Cut potatoes into 1/2 inch (1,5 cm) pieces and cook in salted boiling water until tender, about 10 minutes. Add corn 3 minutes before the end of cooking. Drain.
Beat together eggs and milk just until blended. Season to taste with salt and pepper. Heat oil in medium non-stick skillet over medium heat.
Add onion and garlic; saute for 3 minutes.
Add ground beef and cook until browned, about 5 minutes.
Drain fat. Season with salt and pepper.
Spoon meat into 8-inch (20 cm) square baking dish. Place vegetables on top. Wipe
skillet. Pour egg and milk mixture into skillet. Add 1/2 cup (125 ml) cheese.
Cook over medium-low heat, stirring constantly, until mixture is medium thick. Immediately pour over vegetables. Sprinkle with remaining cheese and paprika.
Bake in a 350ºF (180ºC) oven for 10 to 15 minutes or until eggs are set.
Makes 4 or 5 servings.
Suggestion for Complete Meal:
Serve with a whole wheat dinner roll, oatmeal cookies and milk.
