Ingredients / Equipment:

• 1/2 cup mushrooms, chopped

• 1/2 cup zucchini, chopped

• 1 medium onion, chopped

• 3 chard stems, chopped

• 4 strips of bacon (optional)

• 2 TBSP EVOO

• 2 cloves garlic, diced small

• a handful of cilantro, chopped

• 12 eggs

• 1 cup shredded cheddar

• 1/4 cup milk

• salt + pepper to taste

• 10-12 inch cast iron skillet

Instructions:

Preheat oven to 425 degrees.

Heat up your cast iron on medium-high heat on your stove top.

If you are choosing to have bacon in your recipe, cook the bacon first in your cast iron. When cooked to preferred crispiness, remove bacon, let cool and chop small. Leave the bacon grease in the pan to cook your veggies and omit adding EVOO in the next step.

Next, add EVOO to your cast iron skillet. On medium-high heat, add your mushrooms, zucchini, onion and garlic and cook for 3-5 minutes until veggies soften. In the last minute, add your chard in and cook down. I like to add it in towards the end so it doesn’t over cook and get mushy.

In a mixing bowl, whisk together your eggs, milk, half of your shredded cheese and half of your chopped cilantro. Season with salt and pepper.

Once all your veggies are done cooking, add your chopped bacon in and give it a stir. Next, pour your egg mixture on top of the cooked veggies and top with the remaining cheese.

Bake uncovered until the center is set and not jiggly, about 10-15 minutes.

Once done, let cool, slice and top with the rest of your cheese and fresh chopped cilantro.

Notes:

This recipe freezes well.

Use whatever veggies, protein or cheese you have on hand.

Instead of milk, you can substitute cream or Greek yogurt