Found at Eat at Home, this was super easy, and is really very tasty egg-y goodness!
- 3 Tablespoons butter
- 1/2 onion, chopped
- 2 bell peppers, chopped
- 6 eggs
- 1/4 cup milk
- a palm full of fresh herbs, chopped – I used basil & rosemary
- salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
Melt the butter in an oven-safe skillet. Sauté the onions and peppers until tender crisp.
Whisk the eggs, milk, herbs and salt and pepper together. Pour over the veggies in the skillet. Let cook over medium heat, without stirring until the middle is set, about 15 minutes.