One of the best time savors is repurposing your leftovers. Used what is already cooked and “dress” it up as a separate meal. By adding some fresh vegetables and my leftover meat from the week a quick breakfast was made.
- 12 large eggs
- 1/3 cup heavy cream
- 1 tablespoon freshly chopped basil or 1 tsp dried
- 2 cups freshly grated cheese
- 8 oz. – 10 oz. meat
- 3-5 cloves garlic minced
- 1 medium onion halved then thinly sliced
- 2 vegetables (spinach, mushrooms, broccoli)
- 1 red bell pepper chopped
- 1 Roma tomato seeded, chopped
Beat the eggs, heavy cream, and seasonings together in a medium bowl (don’t overbeat). Stir in the basil, 1 1/2 cup of cheese; set aside.
Preheat oven to 350 degrees F.
Heat 1-2 tablespoons of oil over medium-high heat. Add onions and sauté for 3 minutes. Add precooked meat, vegetables and bell peppers and cook an additional 4 minutes or until onions are caramelized; add garlic and sauté 30 seconds.
Spread mixture into an even layer, making sure the ingredients are evenly distributed. Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are submerged. Top evenly with remaining ½ cup mozzarella cheese.
Cook over medium heat for about 3 minutes until the sides are just set then transfer skillet to the oven. Bake uncovered for 18-22 minutes at 350 degrees F, or until the cheese is melted and the center barely jiggles.
Rest for 5-10 minutes, slice and serve warm.