1/8 cup milk
1/2 small onion diced
1/4 green pepper diced
3 large chard (spinach or kale) leaves
2 mushrooms sliced
3 asparagus spears
1 tablespoon butter or margarine
1/2 teaspoon crushed thyme
salt and pepper to taste
1/2 cup shredded cheese
You can adjust the amount or type of vegetables based on what you have on hand in the fridge or garden.
Saute onion, pepper, and mushrooms in butter on low heat until tender. Add asparagus and chard and heat until the chard wilts. Remove from heat and place in the bottom of an oven baking dish that has been lightly coated with vegetable spray.
Beat eggs and milk vigorously in a bowl. Briskly encorporate thyme, salt and pepper. Gently pour the egg mixture over the vegetables in the baking dish.
Bake for 20 minutes at 350 degrees. Sprinkle cheese over the top and return to the oven for an additional 5-10 minutes, or until the cheese is melted and a knife inserted in the middle comes out clean.
|Breakfast on the front porch.|