2-3 eggs (depending on size and appetite
1/4 cup milk
1-2 TB butter (unsalted)
*1/2 Onion chopped
*1/2 cup Frozen Spinach
*8-10 grade tomatoes
*Shredded cheese (to taste)
Salt & Pepper (to taste)
*you can really use any type of vegetables or cooked leftovers. I've used broccoli, lentils, artichokes, and asparagus. Use this as an opportunity to make something delicious out of the bits and pieces left in the refrigerator).
Preheat oven to 375°F Blend eggs and milk with salt and pepper (and maybe a dash of cajun seasoning if you are feeling spicy) in a food processor for 30 seconds until smooth. Chop onion and tomatoes (if using)
Place personal pan on the stovetop over medium-high heat. Any oven-safe pan will work but I like the personal pan Lodge Cast Iron. Melt butter and add onions. Season with salt and pepper and stir until translucent 3-5 minutes. Add tomatoes and sauté 1-2 minutes. Add spinach and stir in until wilted 1-2 minutes. Take pan off heat and add egg/milk mixture and ensure the vegetables are evenly distributed by giving it a quick stir. If using cheese add cheese on top. Take a few very thin slices of butter and add to top of eggs.
Place pan in the center rack of pre-heated oven for 10-12 minutes or until the eggs have fluffed up and the butter melted on top starts to turn a golden brown.
Let cool and serve either in personal pan or on serving dish