easy, cheesy, beautiful

"Food is not about impressing people. It's about making them feel comfortable." -Ina Garten

Broccoli & Cheddar Flan
Prep time: 20 minutes.
Cook time: 25 minutes.
Serves: 5 large servings, 8 small ones.

You'll need:

• 6 eggs
• 1 C. whole milk
• 1.5 C extra sharp cheddar cheese, shredded
• 1/2 C. Parmesan, shredded
• 2 - 10 oz. packaged frozen chopped broccoli
• 10 to 16 oz. hash browned potatoes (fresh or frozen)
• 1/2 Vidalia Onion, shredded
• Salt & Pepper
• 1 T. Butter
• 1 T. Vegetable Oil

Optional: Prosciutto

Preheat oven to 375 degrees.

In either a nonstick pan or a well-seasoned cast iron skillet (large), melt the butter and oil together. Add the hash browned potatoes, sautee until they begin to brown, then add the shredded onion. Sautee until cooked through (~10 minutes frozen, ~15 fresh), then let cook on low heat undisturbed for two minutes. (The potatoes will act as a "crust" for your flan.)

Defrost the chopped broccoli in the microwave for about 5-6 minutes.

In a mixing bowl, beat together the eggs and the milk. Add the salt and pepper, then the cheddar and the parmesan.

When the potatoes have been cooked thoroughly, place all the chopped broccoli on top of the potatoes. Spread evenly. Pour egg mixture over the top of the broccoli (the cheese will automatically rise to the top, and the egg will distribute itself throughout the broccoli).

Bake until the flan has set (when you wiggle the pan in the oven, the middle should be firm, not wobbly). Allow the cheese on top to become a deep golden color.

Optional: Place 8-10 pieces of prosciutto in oven for 5-7 minutes, until they become cooked. Crumble, and garnish flan with prosciutto & shredded parmesan.

Voila!