Serves 4, 45 min.
A 10-12 inch cast-iron or other oven-safe skillet is required for this recipe.
1 small onion, diced
2 cloves garlic
2 T olive oil or butter
2 large potatoes OR 4 small potatoes, peeled and grated, liquid squeezed out.
1 cup lightly steamed or sauteed veggies (spinach, broccoli, asparagus, mushrooms, peppers, tomato)
8 eggs, scrambled
1/3 cup milk (dairy, almond or other)
3/4 cup cheese (optional)
1 T fresh finely diced herbs OR 1 tsp. dry herbs (e.g. tarragon, basil, chives, dill)
Salt and pepper, to taste
Preheat oven to 400 degrees. Sauté onion in oil or butter over med heat for 5 min. Add garlic and sauté 2 additional min. Add shredded potato and let turn golden brown on one side. Flip and cook 5 min longer.
Whisk milk into scrambled eggs and pour over potato and onions. Top with veggies, optional shredded cheese, fresh herbs, and salt and pepper. Reduce heat to low and let cook on stovetop for 5 min. (without stirring). Transfer carefully to preheated oven and cook approx. 15 min, until golden brown on top and no liquid remains when tip of knife inserted. Serve with side of fruit or sliced avocado and salsa for breakfast, brunch, or a light supper. Enjoy!