This was lunch last week. I cut it into four and then slid it into a wrap. Gosh it was easy to make. This recipe comes from the Egg Farmers of Ontario:
- 8 eggs
- ½ cup (125 mL) milk, water or broth
- 2 cups (500 mL) filling ingredients (e.g. cooked, chopped vegetables, meat, poultry or seafood)
- ½ cup (125 mL) grated cheese
Whisk eggs, milk, and freshly cracked pepper to taste. Stir in filling ingredients. Heat a lightly greased 10-inch (25 cm) skillet over medium heat. Pour in egg mixture.
Cook over medium heat until eggs are almost set but still slightly moist on the surface, about 10 minutes. To speed cooking, in the first few minutes of cooking, lift the edges to allow uncooked egg to run to the bottom of the pan.
Sprinkle top with cheese. Cover skillet to allow cheese to melt. Alternately, if skillet handle is heatproof, place skillet under broiler for a couple minutes until cheese melts. Cut in wedges to serve.