From Linde
INGREDIENTS
- 10 eggs
- 1/3 cup cow’s milk
- Handful of grated cheese and/or crumbles of feta
- ¼ cup chopped up herbs – basil/parsley/chives (you can eyeball this)
- Add in veggie combos – also use a whole bag of baby spinach as a base:
- 2 – 3 cloves garlic
- Salt & Pepper
- Olive oil
METHODS
- In a large bowl, whisk the eggs, milk, herbs and cheese together.
- Sprinkle in salt and pepper.
- Sautee the baby spinach – Heat a splash of olive oil in a large pan with a minced clove of garlic and add in the baby spinach.
- Put a lid on the pan so the spinach can properly wilt.
- If you are doing mushrooms, cook the mushrooms first (do not put a lid on for mushrooms) until they are done sweating (ie: not much liquid is left in the pan) and THEN add the spinach.
- For bell peppers and zucchini, I would recommend roasting them – Cut them into medium pieces (not too big or they will be too big for a mouthful, but not too small or they will burn) and place into a large mixing bowl. Drizzle over olive oil and salt & pepper and mix well. Spread out onto a baking sheet or roasting dish and bake at 375F for about 15 mins or until they are soft to poke with a fork and are slightly brown.
- Take a pie dish or square Pyrex and grease it very well with butter. Spread out your cooked veggies in the dish and then pour over the egg and cheese mixture. The grated cheese might clump together with the egg, so be sure to spread it out.
- Bake in the oven for 30 – 45 mins at 350F.
COMBINATIONS
- Spinach & Feta
- Spinach, Mushrooms & Feta
- Spinach, Bell peppers & Zucchini
- baby spinach, mushroom, onion, feta, grated cheddar, herbs, eggs tiny splash of milk/cream