With mighty eggs as the base of thisrecipe, the herbs, cheese, onion andvegetables can all be varied depending onwhat you discover in your refrigerator.
¼ cup (60 ml) softened light cream cheese½ cup (125 ml) shredded sharp cheddar cheese*
9 lightly beaten eggs
1 cup (250 ml) skim milk2 tsp ( 10 ml) chopped fresh herbs** or 1 tsp ( 5 ml) dried½ tsp ( 2 ml) pepper
1 tsp ( 5 ml) canola oil½ cup (125 ml) finely chopped onion***1 clove minced garlic
1 cup (250 ml) chopped mixed vegetables****
1 10-oz (300 g) package frozen spinach, thawed, drained andchopped
1 tsp ( 5 ml) chopped fresh chives or chive flowers in season(optional)
Preheat the oven to 350°F (180°C).
Blend the softened cream cheese and shredded cheese togetherin a large bowl and then stir in the eggs, milk, herbs and pepper untilthoroughly combined.
Heat the canola oil in an oven-proof skillet on medium-high heatand cook the onions until translucent. Add the garlic and cook oneminute before stirring in the remaining vegetables and spinach.
Cook and stir a few minutes, then pour the egg mixture evenlyinto the pan. Cook without stirring for 15 minutes onmedium heat to set the bottom. Transfer skillet tothe oven and bake for 20 minutes or until goldenbrown around the edges and set in the centre.
Remove from the oven and cool five minutes.
Garnish with fresh chives, chive flowers (ormore fresh herbs). Slice into wedges andenjoy with a side of fresh fruit or green salad.
* CHEESES: Try Gruyere, cheddar, mozzarella, Swiss,Monterey Jack or Gouda. HERBS: Try fresh parsley, tarragon, dill, basil or sage.
*** ONIONS: Try white, yellow or red onions, or leeks,shallots or scallions. VEGETABLES: Try a mix of bell peppers, zucchini,artichokes, broccoli or cauliflower florets, kale, tomatoes orleftover cooked potatoes.