- 6 medium eggs
- 1/4 cup half and half
- 1 cup frozen vegetable mix (fresh is better, but that’s what I had on hand) ( I used California Medley–carrots, broccoli and cauliflower)
- 1 tbsp garlic (in a jar– i found some at the $ tree this week!)
- 1 tbsp pesto (also from a jar)
- minced onion- to taste
- salt- to taste
- pepper- to taste
- crush red pepper- to taste
- 1 tbsp of sunflower oil
Pre-heat oven to 350 degrees.
Pop frozen veggies into the microwave for 4 minutes.
Put skillet on low heat and add sunflower oil.
While veggies are thawing, mix eggs and half and half with a whisk. When smooth, add all spices and mix thoroughly.
Pour mixture into the skillet.
Chop veggies into smaller pieces and sprinkle over the eggs that are cooking.
When eggs are set on the bottom, and half set and half liquid still on top, place skillet in the oven. Cook in oven until set, about 10 minutes. Cut in pie wedges and serve hot 🙂
Makes 4-8 servings. Vegetarian and low carb meal for any time of the day 🙂