First, my laptop is still away being fixed, so I’m actually typing this in WordPress – The Horror.

Second, there’s no Toast to Thursday this week because I’ve sworn off drinks for the week to get ready for my Four Miler on Saturday.  Never fear though, the race is sponsored by Harpoon, so I’ll return to wonderful craft beer soon enough.

Now on to the recipe. Because they are affordable and quick to make, eggs are the star protein in a meal about once a week around here. Last week, I was looking for something that wasn’t quite a quiche or a strata. Why use pie crust or bread when you can use potatoes? Genius! This was a great dinner and an even better lunch the next day.

Ingredients:
2 baked potatoes (I came home, threw them in the oven, and proceeded to watch TV for 45 minutes)
1 cup chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup shredded cheddar
5 Eggs
1/4 cup milk

Procedure:

1. Saute broccoli, onion, and green pepper in a little olive oil for 3 to 4 minutes
2. Slice potatoes 1/2 inch to an inch in thickness
3. Spray casserole dish with nonstick spray or you could butter it
4. Layer potatoes on the bottom of a casserole dish
5. Next layer on the other vegetables
6. Sprinkle cheese on top
7. Finally, whisk eggs and milk together and cover the vegetables and cheese
8. Bake at 400 for 15 – 20 minutes or until firm

I made a quick herb & Parmesan bread in the bread maker.

I’m excited for this week to end; I’m totally ready for my race and to celebrate my birthday.