frittata!

frittata 

(great for using up leftovers!)

1. Dice and sautee the vegetables in olive oil- I used:
red onion, small potatoes, cherry tomatoes, mushrooms, red pepper, and ham.  Then i layered a few handfuls of spinach on top of veggies... let wilt for a minute.

2. Whisk 8-10 eggs with milk, half and half, or water. Add salt and pepper, herbs.  Add half the cheese to the dish (I like fontina or cheddar).

3. On medium heat, cook eggs for about 2 minutes, scraping the sides and bottom with heat-resistant spatula. When eggs are mostly cooked but still very wet, stop stirring. You want to see cooked egg scattered throughout, but loose egg in between.
Continue cooking on stove for another minute so underside sets.

4. Sprinkle the rest of the cheese on top. Put the pan/skillet into the oven and cook for 20-25 mins or until the mixture is cooked in the center.
Remove skillet from oven and let sit for about 5 minutes to finish cooking in center.
Cut in wedges and serve.

Enjoy! xo