This is one of those meals that you can serve for either breakfast or a light lunch with very minimal cleanup as this is done in a cast iron pan. You can definitely add meat, just brown in the pan first before adding the remaining ingredients. I'm using mushrooms, onions, and spinach, but you can use whatever vegetables you like. This is for a 12" skillet and leftovers are good for 2 days. I also started this on the stove and finished it in the oven.
Ingredients:
1 medium onion, diced
1 lb sliced mushrooms (it shrinks down quite a bit)
3 cups fresh or frozen spinach (pre-thaw if using frozen and get all the liquid out)
5 eggs, beaten
1 cup milk
1-1/2 cups shredded cheese (I used sharp cheddar but you can use mozzerella or a mix)
salt/pepper to taste
3 T fine minced garlic
Instructions:
1) Heat 2 T oil in the pan on medium heat, add the mushrooms and onions. Mushrooms have a lot of liquid and will need to cook down quite a bit (about 15 minutes). Add salt/pepper to taste.
2) Mix the eggs and milk until well-combined and set aside, add salt/pepper to taste
3) Once the vegetables are cooked, add the garlic and stir 1 minute. Add the spinach and allow it to wilt down.
4) Pour the egg mixture over top and then sprinkle with cheese.
5) Bake 350 F for 25-30 minutes. I turned the broiler on for 5 minutes to let the cheese get golden brown.
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