If you’ve got eggs, you’ve got a meal! This skillet pie made kind of like a frittata or an omelette is full of veggies, melted cheese, and savory flavors! I love making skillet egg pies because you just throw whatever it is you have into the skillet then cover with the egg mixture. Put a lid on and a slow steaming takes place making everything cook effortlessly!
I’ll make a skillet egg pie, maybe eat a slice for breakfast, then leave the rest of it on the cutting board parchment paper and through the morning and day, both Ben and I will grab a sliver or a slice. 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!
What you need:
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 oil (olive oil, canola oil, coconut oil~~your choice)
1 packed cup broccoli slaw (pre-packaged in produce/salad department
2 Roma tomatoes cut into chunks (your desired size)
1/3 cup rough chopped flat parsley & cilantro (50/50 combo)
3 tbl chopped chives
1 1/4 cups shredded sharp cheddar cheese
What you do:
In a mixing bowl whisk the eggs, milk, chili flakes and salt, add the garlic and set aside.
In a non-stick skillet (about 7-8″ diameter) put the oil; turn heat to medium. Add the broccoli slaw and saute/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.
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!
©alice d’antoni phillips www.allyskitchen.com