Description
Think of this recipe as a framework, you can swap in whatever veggies, greens, or herbs you’ve got.
Ingredients
- Base: 6 large eggs + ½ cup milk (or any unsweetened non-dairy milk)
- Veggies: 2 cups chopped assorted vegetables or greens (any combination below)
- Cheese (optional): ½ cup shredded or crumbled
- Seasoning: Salt, pepper, and your favorite herbs (thyme, rosemary, parsley, etc.)
- Oil or butter: For greasing the pan and sautéing
Veggie Inspiration:
- Onion or shallot ends — diced for flavor base
- Carrot peels or tops — finely chopped or blended into the egg mix
- Beet greens or stems — sauté first to soften
- Wilted kale, spinach, or chard — roughly chopped
- Quarter onion, half a bell pepper, or a few cherry tomatoes — add color and sweetness
- Roasted veggie leftovers — broccoli, squash, Brussels sprouts, or potatoes work great here
- Herb stems — finely chopped to add flavor punch
Instructions
- Preheat oven to 375°F. Grease a medium baking dish or oven-safe skillet with butter or olive oil.
- Sauté your veggies. In a skillet, cook sturdier scraps (onions, stems, roots) for 3–5 minutes until softened. Add leafy greens or softer veggies and cook 1–2 minutes more.
- Whisk the eggs with milk, salt, pepper, and herbs in a large bowl. Stir in any cheese if using.
- Combine & bake. Add your cooked veggies to the baking dish, pour egg mixture over the top, and give it a gentle stir. Bake for 25–30 minutes, or until the center is set and the top is lightly golden.
- Serve warm with toast, a side salad, or hot sauce.