6 Eggs

1-1/2 c Cream

2 Roma Tomatoes, sliced

1 c fresh Spinach, chopped

1 c Mozzarella, shredded

½ t Salt

½ t Pepper

Preheat oven to 350 degrees.  Mix eggs, cream, salt and pepper.  Pour egg mixture into a medium oven-safe skillet or baking dish.  Add tomatoes, spinach and mozzarella.  Cover and bake for 30 minutes.  Uncover and bake for an additional 10 minutes.  Garnish with fresh basil or parsley.

2 T Butter  

1 medium Onion, chopped

1 Green or Red Bell Pepper, seeded and chopped

1 C chopped cooked Ham

 8 Eggs 

¼ c Milk

1 C (4 oz.) grated Cheddar Cheese

Salt and freshly ground Black Pepper

 • Heat the oven to 400 degrees 

• Grease a round 10-inch baking dish (or make the entire recipe in a cast-iron skillet).

 • Melt the butter in a skillet over medium-low heat.  Add the onion and bell pepper and cook for about 5 minutes, stirring occasionally, until soft.  

• Add the ham and cook for 2 minutes more.  Remove from the heat.  

• Beat the eggs and milk in a large bowl. Stir in the cheese and add the sauteed vegetables and ham. Season to taste with salt and pepper. Transfer the mixture to the prepared dish.

 • (If baking in a cast-iron skillet, pour egg mixture with cheese over the vegetables and ham.)  

• Bake for 20 minutes or until the top is puffy and brown. Cut into wedges and serve warm.