An irresistible breakfast dish that can be easily adapted.
Ingredients
12 large organic eggs
Salt and Pepper
½ cup grated Parmesan cheese
1 cup grated cheddar or mozzarella cheese
2 tablespoons butter
1 medium onion, halved and sliced
1 large baked potato, cooled and diced
2 whole roasted red peppers, sliced
¼ cup chopped green or black olives (I used green olives)
2 cup chopped kale, optional
Instructions
Preheat the oven to 375 F.
Beat together the eggs with the salt and pepper. Stir in the grated cheeses and set aside.
Melt butter in a large cast-iron skillet and add onions. Cook onions until caramelized or to the firmness you desire.
Add kale, potato, peppers, and olives. Stir until everything is heated.
Spread the contents of the pan evenly across the bottom of the pan. Then pour the egg mixture into the pan. Let the pan sit on the burner for about one minute and then put in the oven.
Cook for 10-12 minutes until firm and lightly browned.
Cut into 8 and serve.
Notes
Use whatever ingredients you want! The possibilities are endless.