Use similar proportions for whatever veggies you want to use — you can even make this for dinner!
- 6 large eggs
- 2 TBSP milk
- Kosher salt and freshly ground black pepper, to taste
- 2 TBSP olive oil
- 1 potato, thinly sliced
- 1 1/2 cups chopped broccoli florets
- 1/2 onion, diced
- 1/4 cup chopped roasted red pepper
- 1/4 cup shredded sharp cheddar
- 1/4 cup crumbled goat cheese
Preheat oven to 350 degrees F.
In a large bowl, combine eggs, milk, salt and pepper to taste; set aside.
Heat olive oil in a cast iron skillet over medium high heat . Add potatoes and cook, stirring occasionally, until potatoes have softened, about 8-10 minutes. Transfer to a plate.
Add broccoli, onion and red pepper to skillet. Cook, stirring occasionally, until broccoli are tender-crisp, about 4-5 minutes. Add egg mixture and potatoes, and cook until the eggs start to set, about 3-4 minutes. Sprinkle with cheddar and goat cheese.
Place into oven and bake until the top is set and cheese has melted, about 10 minutes.