A few weeks ago I bought some fancy cheeses and french bread - we ate it all until the bread ran out, leaving two sad chunks of delicious cheese neglected in the fridge. One was a delicious soft goat cheese, the other a hard but very mellow cheese. I also had about a cup of Ricotta leftover from a recipe over the weekend. I mixed the cheeses with eggs, sauteed mushrooms and leeks, thyme, salt and pepper. I've made this recipe before with shredded cheddar and Parmesan or whatever cheese you have laying around. I've also used frozen spinach, green beans and kale - there are so many options, just make sure you saute the veggies first.
Ingredients:
2 large sliced leeks
1 cup chopped shiitake mushrooms
1 tablespoon butter
8 eggs
1 cup chopped goat cheese
1 cup ricotta cheese
1 cup chopped hard cheese
1 teaspoon thyme
salt and pepper to taste
Saute leeks and mushrooms in butter until soft - about 5 minutes. Let cool a few minutes before mixing with remaining ingredients. Be careful not to over mix; the mixture should be lumpy with cheese chunks and veggies. Add to a baking pan coated in cooking spray and bake in a 375 degree oven for 30 minutes until firm and a little brown at the top. If you use a deeper dish than the one I did (9x13) you may need to increase the time.
