Cuisine American, Egg, gluten free, Toddler and Kid Friendly, Vegetarian
Servings 12servings
Ingredients
12large eggs
1cupfull fat plain Greek yogurt
½cupwhole milk
¾cupdiced russet potatoes(¼ inch cubes)
1cupchopped chard(or beet greens)
½cupdiced yellow onion
2tablespoonminced garlic
1cupshredded fresh parmesan cheese
¼cupcurly parsley(chopped and packed)
2tablespoonolive oil
½teaspoonsea salt
½teaspoondried rosemary(whole leaves or ground)
½teaspoonpaprika
fresh ground black pepper to taste
Optional Add Ins: diced baked bacon, diced ham, sausage, bell pepper, green chilis
Instructions
Preheat oven to 350°F. Set rack to middle setting.
In a large bowl whisk together all wet ingredients.Prepare all vegetables, then add them to the wet ingredients. Add all seasonings and combine well.
Lightly spray a cake pan (9 x 13 inch). Pour in mixture and bake for 40 minutes, uncovered. Let cool for a few minutes before dividing into portions ( you choose how big)!Serve with salsa or hot sauce!