Total Time: 1 hr. 15 mins. – Serves: 6
Ingredients
- 1 1/4 lb. red potatoes, cut into 1-in. chunks
- 2 tbsp. olive oil
- 4 lg. eggs
- 1/4 c. half-and-half
- 2 c. shredded Gruyère cheese
- 1/4 c. chopped fresh basil, plus more for garnish
- 1/4 c. chopped fresh parsley, plus more for garnish
- 3 cloves garlic, finely chopped
- 3 c. packed fresh spinach, sliced
- 2 med. bulbs fennel, cored and thinly sliced
Directions
- Preheat oven to 450 degrees F. Toss potatoes with oil and 1/4 teaspoon each salt and pepper; arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender. Reduce oven temperature to 375 degrees F.
- Meanwhile, whisk together eggs, half-and-half and 1/2 teaspoon salt; stir in Gruyère, basil, parsley and garlic. In large bowl, toss potatoes, spinach and fennel with egg mixture until well combined. Transfer to 2-quart. baking dish; cover with foil.
- Bake 30 to 35 minutes or until custard has set. Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired.
Nutrition Information (per serving): About 305 calories, 16 g protein, 23 g carbs, 18 g fat (7 g saturated fat), 5 g fiber, 600 mg sodium.
Recipe By: Mike Garten
