The ratio of eggs to half and half (or cream) and cheese will give you the delightful richness you’re looking for.
Whatever you’ve got on hand that doesn’t have a lot of water content can make great add-ins, like carrots, greens, beans – even some leftover cooked pasta – but maybe not tomatoes.
Just make sure the egg/cream/cheese combo covers your goodies and there isn’t too much watery liquid left over from the pre-cooking – strain ‘em if need be.
Ingredients
- 2 Tbsp olive oil
- ½ lb tiny potatoes, sliced thinly
- ½ cup ham, diced
- 1 ½ cups fresh spinach, cut into ribbons
- 2 green onions, sliced
- 1 clove garlic, finely minced
- Generous pinches salt and pepper, to taste
- Pinch smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp Dijon mustard
- 8 eggs
- ¼ cup half and half or heavy cream
- ¾ cup shredded cheese, divided
Directions
Preheat oven to 400°. Butter a standard loaf pan (glass is best but whatever you’ve got).
Heat olive oil in a skillet over medium heat. Add potatoes, 2 Tbsp water and a generous pinch each of salt and pepper. Cover/cook about 12-15 minutes, until softened. Drain any excess water from the skillet and stir in garlic, ham, spinach and green onions. Cook until spinach is wilted and garlic fragrant. Place add-ins in prepared loaf pan and spread out evenly.
In medium bowl, whisk together eggs, half and half, Dijon and dry seasonings. Fold in ½ cup of the shredded cheese. Pour over add-ins and top with remaining cheese. Cover with foil and bake until eggs are set, about 15-20 minutes, more as needed. Once eggs are set, remove foil and broil about 2 minutes for a crispy top. Cool for about 5 minutes before serving to make sure eggs are set.
Go with a combo of the cheese you have on hand. Leftovers to use: steamed broccoli, grilled veggies, cooked pasta, roasted squash.