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affrecaSo my second closest grocery store (Dillions, the Merc is closer, but only for fancy stuff) is being remodeled this summer. One of the changes has been that the Chinese takeout was replaced by a cheese counter. Which has lead to the buying of discount cheese whenever we're there. And after snacking on my favorites, we had a small amount of Provolone and Romano cheeses that I wanted to use up (so I can buy more gouda tomorrow). So as usual, I started googling for recipes. I wanted a vegetable side dish as we also had some steaks to grill. I settled on a recipe for provolone breakfast cakes, which I think is is some sort of variation of Okonomiyaki. Posting for future meals.
Provolone and Romano Cheese, 3 oz , shredded
Egg, fresh, 3 large
Summer Squash, 1 medium, shredded
Flour, white, .75 cup
1/4 cup (or 1/4th of a small onion) shredded
Salt , 1/2 teaspoon
Directions
Grate cheese (use either provolone or romano) into a medium-sized bowl. Add 3 large eggs and shredded medium squash. Shred your onion as well and add to the mixture and stir all together until all is nicely (evenly ) mixed. Add 3/4 cup flour and 1/2 teaspoon salt to taste. Mix all together.
Preheat pan a bit to med-high heat. For five servings, pour 1/5th of batter into a non-stick pan using non-stick spray to prevent sticking. Cook one at a time.
These cheesy egg "cakes" should turn a lovely golden to medium-dark brown--watch them and turn over when slightly firm (the egg portion) on top. continue to fry over medium heat nicely browned on both sides. Keep cake covered while cooking the entire time and to steam-cook squash.
Provolone and Romano Cheese, 3 oz , shredded
Egg, fresh, 3 large
Summer Squash, 1 medium, shredded
Flour, white, .75 cup
1/4 cup (or 1/4th of a small onion) shredded
Salt , 1/2 teaspoon
Directions
Grate cheese (use either provolone or romano) into a medium-sized bowl. Add 3 large eggs and shredded medium squash. Shred your onion as well and add to the mixture and stir all together until all is nicely (evenly ) mixed. Add 3/4 cup flour and 1/2 teaspoon salt to taste. Mix all together.
Preheat pan a bit to med-high heat. For five servings, pour 1/5th of batter into a non-stick pan using non-stick spray to prevent sticking. Cook one at a time.
These cheesy egg "cakes" should turn a lovely golden to medium-dark brown--watch them and turn over when slightly firm (the egg portion) on top. continue to fry over medium heat nicely browned on both sides. Keep cake covered while cooking the entire time and to steam-cook squash.
