I used potatoes, allium tops, dandelion greens, and ramps, but use any veggies you want! Cheese is a delicious addition.
- 2 C Vegetables, chopped*
- 6 Farm Fresh Eggs
- 1-2 Tbs Butter or Oil of your choice
- 1/4 C Milk/Cream
- 1 tsp Turmeric (and/or any herbs and spices you like)
- Salt and Pepper to taste
Preheat oven to 350F. Use a cast iron pan if you have one, if not, a baking dish will work. Melt butter in the pan and add vegetables. Saute at medium heat for 7-10 min (greens go in the pan last as they should only cook for 1-2 mins before adding eggs). You want to make sure the vegetables are cooked about 2/3 the way before adding the eggs. *Cut the potatoes in to very small pieces unless you pre-roasted them separately before adding to the pan. In a bowl beat the eggs, mix, milk, herbs/spices, salt and pepper briskly. Pour the egg mixture into the still-warm skillet with cooked vegetables in it, distributing all evenly. If using cheese, add cheese. Bake in the pan 25-30 min. until the center is firm to the touch. The egg should be visibly cooked on top. Serve warm or cold and enjoy!