Ingredients

Base:
6–8 eggs (10–12" cast iron)
¼ cup milk of choice
¼ tsp sea salt
¼ tsp black pepper

Sauté:
1 tbsp olive oil
2 garlic cloves, minced
2–3 cups vegetables of choice
salt and pepper to taste

Topping:
½ cup cheese of choice

Steps

Preheat the oven to 400°F.

Whisk 6–8 eggs, ¼ cup milk, ¼ tsp salt, and ¼ tsp pepper until well combined and a little frothy. Set aside.

Heat 1 tbsp olive oil in a 10–12" cast iron over medium heat. Add 2–3 cups of vegetables, season with salt and pepper, and sauté until tender. My favorites are mushrooms, onion, leek, bell pepper, zucchini, cherry tomatoes, asparagus, broccolini, and sun-dried tomatoes. Stir in 2 minced garlic cloves and cook about 30 seconds, until fragrant.

Spread the vegetables into an even layer and pour the egg mixture over the top. Sprinkle with ½ cup of your favorite cheese: feta, goat, or parmesan.

Bake 15–20 minutes, until the eggs are just set. Rest 5 minutes, then slice into wedges and serve warm or at room temperature.