Recipe

3 extra large eggs

1/4 cup of diced Canadian bacon

2 tablespoons butter

1/4 of a small onion, diced

1 red jalapeno pepper, diced

1/4 cup of chopped baby bell mushrooms

1 cup of mixed greens (spinach, greens)

1/4 teaspoon cayenne pepper

1/4 teaspoon fresh thyme

1 tablespoon sour cream

2 tablespoon half and half

1/4 cup of shredded pepper jack cheese

1/4 cup of shredded parmesan cheese

8-10 cherry tomatoes, cut into 3 pieces each

pinch of salt

pinch of black pepper

Directions

Preheat oven to 360 degrees F.

Heat an oven proof skillet on the stove top on medium heat.

Add butter, once butter has melted add chopped onions, peppers, mushroom and Canadian bacon to skillet. Season with cayenne pepper, salt and black pepper. Mix and allow to cook for 5-6 minutes, stirring occasionally.

In a separate bowl, whisk the eggs with sour cream, half of both cheeses, half and half, chives, lemon juice and salt and black pepper.

Once the vegetables is softened, remove from the heat and allow to cool for an few minutes.

Pour the whisked eggs into the vegetables and stir to make sure it is evenly distributed. Top with remaining cheeses and sliced cherry tomatoes.

Bake for 20 minutes and until the top is a golden brown.

Once you remove it from the oven note after a few minutes it will sink…but it is still so delicious!

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