La la la rosemary and thyme … lemon thyme in this case. I am posting two recipes today – both of which use these fresh and fragrant herbs. First up is my egg and potato casserole. I used purple potatoes in this batch because that is what we had picked up at the Prospect Park farmers’ market we went to last Saturday. Any potatoes will do.
Cube your potatoes and boil for about 8 minutes [should still be firm in the middle].
While the potatoes are cooking, whisk together four eggs with a little skim milk [like you are making french toast]. I did mine right in the casserole dish [be sure to spray with a little organic canola oil first!].
Dice some tomatoes, red peppers, and scallions and stir into egg mixture. Strain your potatoes, roughly chop your fresh rosemary and lemon thyme and mix it all into the eggs. Sprinkle in salt and pepper to taste. I also microwaved some turkey bacon and crumbled that in as well. Now you are ready to pop it into your preheated oven at 375 degrees [covered in foil] for about 45 minutes.
When it’s finished, it will be fluffy, golden, and slightly pulling away from the sides of the casserole dish. Serve and enjoy! Great for breakfast, brunch, and even dinner. Serves four [or two if you’re really hungry!].