Ingredients
Units
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 1/2 cups chopped vegetables of your choice
- 8 large eggs
- 1/4 cup milk or unsweetened plant-based milk
- 1/4 cup shredded low-sodium cheese (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in an oven-safe skillet. Add onions and cook until softened. Add your chosen vegetables and cook until tender-crisp.
- Whisk together eggs, milk, cheese (if using), garlic powder, pepper, and a pinch of salt (if desired).
- Pour egg mixture over vegetables and tilt the pan to distribute evenly.
- Bake in a preheated 375°F (190°C) oven for 15-20 minutes or until eggs are set.
- Let cool slightly before slicing and serving.
Notes
- Use a greased baking dish if you don’t have a skillet.
- Add fresh herbs or a pinch of red pepper flakes for extra flavor.
- Serve hot, warm, or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 223.1
- Sugar: 3.1
- Sodium: 159.4
- Fat: 16.1
- Saturated Fat: 5.1
- Carbohydrates: 5.6
- Fiber: 1.1
- Protein: 15.4
- Cholesterol: 378.3