

Pre-heat oven to ~450°F (230°C), top heat only.
On the stove, heat cooking fat in a large oven-safe skillet over medium heat.
Beat the eggs with the milk (again milk is optional), salt, pepper, and any herbs or spices desired.
Transfer the pan to the hot oven and bake until the eggs are puffed and browned with a firm center.
Remove from oven and let cool for a couple minutes before cutting into wedges.
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