Start by cutting up whatever you have — onions, garlic scapes, squash, mushrooms, potatoes, greens—then heat some olive oil and start cooking them till tender. Cut all the herbs you want—parsley, basil, dill, thyme—whatever you’ve got, and add them. Take 3-4 eggs and beat them, add salt and pepper and pour over the vegetables and herbs. You can also add some cheese or cooked meat pieces. Keep the heat low enough so it doesn’t cook too fast. Turn on your broiler now. Tilt the pan and use a spatula to let the egg liquid slip under. When the bottom looks good and the top is still a bit wet, put the pan under the broiler (cover a plastic handle with foil). When it looks slightly browned — it’s ready!.
You can eat it hot or room temperature. It is great the second day for a quick snack or even breakfast. Great for diets or for on the run.
From Eleanor Cooper