Serves about 4–6
- 8 eggs, beaten (do not overbeat)
- 2–3 cups of various cooked vegetables
- Fresh or dried spices/herbs
- Salt and pepper to taste
Preheat oven to 350°. Combine all of your chosen ingredients in a mixing bowl, then pour into a 10-inch oven-safe skillet. Cook until the eggs start to pull away from the edges of the pan, about 6 minutes, then move to oven to cook until the eggs are set, 15 or more minutes. Serve hot. Leftovers keep well for 24 hours and can be served reheated or cold.