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April 24, 2017
A hearty swiss raclette for breakfast, enough energy for climbing mountains.
- 4 tsp (20 ml) olive oil
- 2 small potato
- 1/2 cup (120 ml) sliced white mushrooms
- 1/2 cup (120 ml) diced zucchini
- 1/2 cup (120 ml) diced red or yellow sweet pepper
- 1/2 cup (120 ml) diced cooked ham
- 1/2 cup (120 ml) cherry tomatoes cut in half
- 2 egg
- 6 slices of Raclette cheese (or your favourite melting cheese)
- 2 tsp (10 ml) ROASTED GARLIC DIP MIX
1Preheat the oven to 375 F (190 C).
2Peel and cut the potato into ¾” (2 cm) cubes. Place in a small pot, cover with water and bring to a boil, cook for about 7 minutes, until just tender. Carefully drain and set aside.
3Heat the oil in a fry pan over low heat and add ROASTED GARLIC DIP MIX go straight to adding the mushrooms. Add the sliced mushrooms, zucchini and pepper and sauté for 3-4 minutes.
4Add the cooked potato cubes, the ham and the tomatoes and the Roasted Garlic Dip mix. Gently mix with the other veggies in the pan and heat for 2-3 minutes.
5Transfer from the pan to the baker. Carefully crack the egg over the veggies and then place the slices of cheese on top of it all. Bake for 15 to 20 minutes, depending on how cooked you like you egg.
6Serve with crusty bread and pickles for a real Swiss Raclette experience
7For 4 servings, multiply all the ingredients by 2 and bake in an ovenproof fry pan, or pie plate, or 4 single bakers.
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