Description
A foolproof breakfast that feels fancy but comes together in minutes!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
Scale
- 8 large eggs
- 1/4 cup heavy cream
- 1 cup mixed vegetables, diced
- 1 cup cheese, grated
- 2 tablespoons butter
- Fresh herbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Position rack in middle of oven.
- Whisk eggs and cream in a large bowl until well combined. Season with salt and pepper. (This is where Jack loves to help – he’s becoming quite the whisking expert!)
- Heat butter in a 10-inch oven-safe skillet over medium heat until foamy.
- Add your chosen vegetables and cook until softened, about 3-5 minutes.
- Pour in the egg mixture and let cook undisturbed for 3-4 minutes, until edges start to set.
- Sprinkle cheese evenly over the top. (Aliana’s favorite part!)
- Transfer skillet to preheated oven and bake for 10-12 minutes, until just set in the middle.
- Let rest for 5 minutes before slicing. (The hardest part – it smells so good!)
Notes:
- Eggs should be room temperature for best results
- Don’t overcook – the center should be just set
- Great for using up leftover vegetables
Nutritional Information (per serving):
- Calories: 225
- Protein: 14g
- Fat: 18g
- Carbohydrates: 3g