2 tablespoons olive oil
2 cups filling ingredients: as desired (baby artichokes in halves, chopped asparagus, scallion, zucchini, red pepper, or roma tomato)
Salt and ground black pepper
1 medium garlic clove, minced
8 large eggs
3 tablespoons grated parmesan cheese
3 ounces additional cheese
2 tablespoons minced fresh parsley or basil
Adjust oven rack to the upper-middle position and heat oven to 400 degrees.
For sauteed filling ingredients: Heat oil in 10-inch ovenproof nonstick skillet over medium-high heat until shimmering. Add the prepared ingredients, seasoning them with salt and pepper; saute until lightly browned, 6 to 8 minutes, reduce the heat to low, add garlic, and cook to blend flavors, about 1 minute longer.
Or for steam/sauteed filling ingredients: Put oil, 2 to 4 tablespoons water, filling ingredients, a sprinkling of salt and pepper, and garlic in 10-inch skillet. Set skillet over medium-high heat, cover, and steam until filling ingredients are cooked through. Remove lid and continue to cook, stirring occasionally, until liquid evaporates and ingredients start to saute and lightly brown.
Meanwhile, lightly beat eggs with parmesan, optional cheese, herb of choice, salt, and pepper to taste.
Shake skillet to evenly distribute the filling ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until eggs are puffed and set, 10 to 12 minutes longer. Slide or invert onto a large plate, cut into 4 wedges, and serve.
Yield: 4 servings.
Source: How to Cook Without a Book by Pam Anderson