- 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 cups vegetables (spinach, mushrooms, broccoli)
- 1 red bell pepper chopped
- 1 Roma tomato seeded, chopped
Preheat oven to 350F
Whisk together, eggs, heavy cream, and herbs in a medium bowl and set aside.
Heat 1-2 tablespoons of oil over medium-high heat. Add onions, and sauté for 2-3 minutes. Add pre-cooked meat, vegetables and bell peppers. Cook for an additional 4 minutes or until vegetables are tender. Add garlic.
Spread mixture into an even layer. Pour egg mixture over the mixture, pressing down ensure covered. Top with remaining cheese
Cook on stovetop on medium heat until the sides are just set, then transfer the skillet to the oven. Bake uncovered for 18-22 minutes, or until the cheese is melted and the center barley jiggles.
Let rest for 3-5 minutes, slice and serve warm.
One of the best time the savers is repurposing your left overs. Use what is already cooked and dress it up as a separate meal. I added fresh vegetables and eggs to prepare a quick breakfast.