This recipe, if you can call it that, is inspired by what I had in the fridge and is a great way to use up some of those veggies that you’re not quite sure what to do with. This “recipe” is more of a how-to because the ingredients will be based on what you have. The basic recipe to follow is that you’ll want an assortment of chopped vegetables and greens, plenty of eggs and some sort of shredded cheese. You could also omit the greens and add some ham or cooked bacon. Mushrooms would also be a good addition.
Servings: 4 slices (2 eggs per person)
Ingredients:
1-2 tbsp olive oil 1-2 cups chopped vegetables (I used bell peppers, potatoes, jalapeños, garlic scapes)
2 large handfuls of greens (I used beet greens)
8 eggs
Dash of milk
1/4-1/2 cup shredded cheese (I used mozzarella)
Salt and pepper, to taste
Directions:
Preheat oven to 350. Chop your vegetables and sauté in a frying pan with oil until fragrant. Add your greens and continue to sauté until greens are wilted. Season with salt and pepper. In a medium bowl beat eggs with a dash of milk, salt and pepper. In an oven-safe pan (such as a cast iron), add most of your vegetables, followed by your eggs, then your remaining vegetables. Top with desired amount of cheese. Baked for 15-20 minutes until the eggs are fully cooked through. Top with chopped scallions if desired.
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