With mighty eggs as the base of this
recipe, the herbs, cheese, onion and
vegetables can all be varied depending on
what you discover in your refrigerator.
¼ cup (60 ml) softened light cream cheese
½ cup (125 ml) shredded sharp cheddar cheese*
9 lightly beaten eggs
1 cup (250 ml) skim milk
2 tsp ( 10 ml) chopped fresh herbs** or 1 tsp ( 5 ml) dried
½ tsp ( 2 ml) pepper
1 tsp ( 5 ml) canola oil
½ 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 and
1 tsp ( 5 ml) chopped fresh chives or chive flowers in season
Preheat the oven to 350°F (180°C).
Blend the softened cream cheese and shredded cheese together
in a large bowl and then stir in the eggs, milk, herbs and pepper until
Heat the canola oil in an oven-proof skillet on medium-high heat
and cook the onions until translucent. Add the garlic and cook one
minute before stirring in the remaining vegetables and spinach.
Cook and stir a few minutes, then pour the egg mixture evenly
into the pan. Cook without stirring for 15 minutes on
medium heat to set the bottom. Transfer skillet to
the oven and bake for 20 minutes or until golden
brown around the edges and set in the centre.
Remove from the oven and cool five minutes.
Garnish with fresh chives, chive flowers (or
more fresh herbs). Slice into wedges and
enjoy 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 or
leftover cooked potatoes.