broccoli slaw tomato garlic & chives egg skillet pie

Broccoli egg skillet pie is like a pizza! But no crust. All protein and vegetables. Super delicious and one pan!

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By mid-day, the board is clean!  This is a great way to have something always available when you have the hungries and need some quick protein.  Now, please excuse me while I eat the last piece!

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broccoli slaw tomato garlic & chives egg skillet pie

Yield: 2-4 servings

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Ingredients

• 4 eggs
• 1/4 cup milk
• 1/2 tsp. red chili flakes
• 1 tsp. sea salt
• 1/4 cup roasted garlic cloves (I get mine from the grocery store deli salad bar~~keep these items on hand!)
• 3 Tbl. extra virgin olive oil
• 1 packed cup broccoli slaw, pre-packaged in produce/salad department
• 2 Roma tomatoes cut into chunks, small size
• 1/3 cup rough chopped flat parsley & cilantro (50/50 combo)
• 3 Tbl. chopped chives
• 1 1/4 cups shredded sharp cheddar cheese

Instructions

1. In a mixing bowl whisk the eggs, milk, chili flakes and salt, add the garlic and set aside.

2. In a non-stick skillet (about 7-8" diameter) put the oil; turn heat to medium.  Add the broccoli slaw and sauté/cook for about 3 minutes.  Pour the egg mixture over the broccoli.  Add the tomatoes on top; do the same with the parsley/cilantro, chives and cheese.

3. Cover with a lid.  Reduce heat to medium low.  Let this cook about 15+ minutes or until the cheese is melted.  Remove and let the 'pie' cool then slide it onto a cutting board lined with parchment paper.  Dig in!  You may want to add your favorite toppings. Labneh sauce, Cholula, salsa, whatever!

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