A perfect breakfast- delicious without feeling overly decadent. This recipe is adapted from the New York Times cooking blog, which was made for a 10 inch skillet.
Ingredients:
14 eggs
3/4 cup milk
3/4-1 tsp kosher salt
1/2 tsp black pepper
2 1/2 sweet bell peppers, diced (I like a combination of red and yellow)
8 slices turkey bacon, diced
1-1 1/2 small onions, finely diced
6 oz baby spinach, leaves torn
1/3 cup mozzarella
Preheat oven to 375 degrees and heat a well oiled 13 inch cast-iron skillet on the stove. Beat eggs, milk, salt and pepper in a bowl; set aside. Cook bacon until crisp. Add onions and peppers and cook, stirring constantly until tender, about 7 minutes. Add the spinach and stir to let wilt. Pour egg mixture over the veggies and gently stir to evenly distribute. Sprinkle mozzarella over the top. Put the whole pan in the oven and bake for 25-30 minutes, until the center is set.
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