Mix one up with whatever’s in your pantry using this simple formula!
EGGS
Beat 8 eggs in a large bowl. Season with salt and pepper. Now whisk in…
Vegetables
Add up to 2 veggies (your favorites, or suggestions below) to eggs; use 1 1/2 cups total.
- Sautéed mushrooms
- Frozen Corn
- Chopped tomatoes
- Roasted sliced potatoes
- Sautéed onions or leeks
- Roasted broccoli
- Roasted red peppers
Protein
Add 1, use 3/4 cup
- Chopped smoked salmon
- Cooked sausage crumbles
- Canned beans
- Diced ham or bacon
Cheese
Add 1 or 2; use up to 1 cup total (unless noted).
- Grated Parmesan
- Crumbled blue cheese or feta (use up to 1/2 cup)
- Grated cheddar
- Diced mozzarella
- Sour cream or ricotta
Herbs
Add 1; use up to 3/4 cup, chopped. For stronger herbs, like rosemary or dill, use 2 Tbsp, chopped.
- Basil
- Chives
- Cilantro
- Tarragon
- Mint
Flavor Boost
Add 1; use 1 Tbsp.
- Dijon mustard
- Capers or tapenade
- Grated citrus zest
- Sriracha or pesto
BAKE
Warm 1 Tbsp. olive oil over medium-high heat in a 10 inch ovenproof nonstick skillet. Add egg mixture and immediately pull set edges toward the center to allow uncooked egg to run underneath. Cook until edges set again, 1 to 2 minutes, then bake in a preheated 350F degree oven until top is just set, about 15 minutes; do not overcook.
Let cool 5 minutes in pan before inverting onto a plate. Serve warm or at room temperature.
Bon Appetite!