Broccoli And Cheddar Skillet Flan

• 6 large eggs
• 1 cup whole milk
• 1/4 teaspoon black pepper
• Rounded 3/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1 cup grated sharp Cheddar
• 1/3 cup grated Parmigiano-Reggiano
• 3 tablespoons olive oil
• 1 large shallot, chopped
• 1 (1-lb) bag frozen hash browns, thawed in a microwave oven
• 1 (10-oz) box frozen chopped broccoli, thawed

1. Put oven rack in middle position and preheat oven to 375u0b0F.
2. Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.
3. Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then saute shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.
4. Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.

eggs, milk, black pepper, ground nutmeg, salt, cheddar, olive oil, shallot, frozen hash browns, broccoli

Taken from www.epicurious.com/recipes/food/views/broccoli-and-cheddar-skillet-flan-237210 (may not work)