Prep time: 20 minutes
Cook time: 20 minutes
Serves 4

Ingredients:

  • 12 eggs
  • 3 Tb. heavy cream, half-and-half or whole milk
  • 3 cups cooked and seasoned vegetables
  • 1 cup grated or crumbled cheese
  • 2 cups parsley
  • 2 cups cilantro leaves and tender stems
  • ½ cup dill
  • 2 Tb. tarragon leaves
  • 2 Tb. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper

Directions:

  • 1

    Preheat the oven to 450°F.

  • 2

    In a large bowl, lightly whisk eggs just until the yolks and whites begin to blend together.

  • 3

    In a food processor, pulse parsley, cilantro, dill and tarragon until evenly and finely chopped.

  • 4

    Combine herb mixture with eggs, dairy, salt and pepper.

  • 5

    Heat oil in an oven-safe skillet on medium heat until simmering, about 2 minutes.

  • 6

    Add egg mixture along with vegetables and cheese to the skillet. Cook until edges begin to sizzle and set, about 2 minutes.

  • 7

    Transfer your skillet to the oven and bake for 18 to 20 minutes.

  • 8

    Let rest for 5 minutes and sprinkle with more herbs, if desired.