Ingredients
8 large eggs
1/4 cup milk or cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup asparagus, chopped
1/2 cup zucchini, diced
1/2 cup cherry tomatoes, halved
1/4 cup green onions, sliced
1/2 cup crumbled feta or shredded cheese of choice
Fresh herbs (basil, parsley, or dill), for garnish
Instructions
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Preheat oven to 375°F (190°C).
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In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.
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In an oven-safe skillet, heat olive oil over medium heat. Add asparagus and zucchini, sauté 3–4 minutes until slightly tender.
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Add cherry tomatoes and green onions. Cook 1–2 minutes more.
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Pour egg mixture over the veggies and cook undisturbed for 2–3 minutes until edges begin to set.
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Sprinkle cheese over the top and transfer skillet to the oven.
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Bake for 10–12 minutes, or until the center is set and the top is slightly golden.
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Let cool slightly before slicing. Garnish with fresh herbs.