5 eggs
handful baby bella shrooms, sliced
handful grape tomatoes, cut in 1/2
big handful baby spinach
3 tbsp fresh grated pameggiano reggiano
s + p
1 tbsp veg oil
crusty roll- i used a "seedsational" roll from whole foods- YUM! :)
butter
preheat oven to 350.
in a small bowl, whisk eggs and a generous splash of water. season w/ s+p and 1 tbsp of cheese. let sit. meanwhile, pre-heat 10" oven-safe non-stick pan. warm oil, and add shrooms. sautee for a minute and once the start to get some color, THEN add s+p [if you salt them in the beginning, they'll steam, not sautee]. add tomatoes and sautee for another minute. add 1/2 of the eggs and mix. add spinach and then add the rest of the eggs. finish by sprinkling rest of cheese over the top- make sure a little of the cheese if touching the side of the pan [you'll thank me later!] when the edges are set and the top is still runny, place the pan in the oven for 3-5 minutes. it's cooked through when the top just barely jiggles [like a cheesecake]... now turn on the broiler to brown the cheese a little and don't turn your back on it- a minute or two. take the pan out of the over and let stand for a minute or two before cutting into slices w/ a pizza cutter. turn the oven off and place uncut roll in there to warm through for a few minutes. cut and butter.
Enjoy! ;)
