2 cups of dairy of your choice

2/3 cups cooked vegetables and/or meat

1/2 cups cheese

whisk the eggs with the dairy until fully combined. fold in your

fillings and pour into a well-greased pan.

a helpful rule of thumb: the eggs should just barely envelop the vegetables, not drown them. if your pan looks overloaded with fillings and you can’t see much egg mixture pooling around them, whisk up a couple more eggs with a splash of milk and add it in. Bake until the edges are golden brown and the eggs are firm.