Baked omelette, potato-less frittata…? Whatever you want to call it, it makes for a delightful breakfast. I made this for 2 of us and we had way too much left over, so I recommend making it if you have guests over (or if you have a big family, or neighbors that appreciate you coming over with a random plate of cooked eggs).
Pre-cook your favorite veggies (I sauteed mushrooms, carrots, onions and collard greens). Whisk 4 eggs with 1 1/2 cups milk of your choice. Spread the veggies out in a tart pan. Pour the eggs over the top. Cook for 30-40 minutes at 375 degrees. The outsides will be well done but the center will be softer.