6 eggs
1/4 c. onion, chopped
1 clove garlic, chopped
1 T. butter
1/2 c. chopped, cooked vegetables
1/2 c. chopped, cooked meat
1/4 c. shredded cheese
salt, pepper, oregano to taste
Beat eggs. In a 10-inch skillet, cook onion and garlic in butter until tender. Add vegetables, meat, and heat through. Pour in egg mixture; cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked egg to flow underneath. Continue cooking and lifting edges till almost set (surface will be moist). Remove skillet from heat; cover and let stand 3 to 4 minutes until top sets. Sprinkle with cheese and season to taste. Cut into wedges. Serves 3-4.
Jennifer Sylvester, Sand Lake
