2 tbsp olive oil
vegetables, such as onions and broccoli
6-8 eggs
1/4 – 1/2 cup milk or half & half
salt
black pepper
1 cup grated cheese
2 tbsp butter
Slice the onions fine and cook them slowly in olive oil. Hash the broccoli (peel the stems first) and add it to the almost-done onions.
Grate the cheese, any type.
Whisk the eggs in a medium bowl. Add the salt and pepper. Add the grated cheese and the cooled cooked vegetables.
Preheat the broiler. Melt the butter in a 10″ oven-proof skillet. Over very low heat, add the egg and vegetable mixture to the skillet. Distribute the vegetables evenly, but don’t stir.
Watch the eggs carefully. When the middle is becoming set but the top (and possibly the edges) are still runny, put the eggs under the broiler. Watch carefully! It may take less than a minute for the eggs to finish firming up. Do not let the top turn brown.
Cut into wedges and serve. Serves 4.
January 2024