Egg and Vegetable Pie

Yield: Serves 5-6

Ingredients:
8 Eggs Beaten with Milk
Butter, to coat pan
2 Cups Grated Cheese
Vegetables of your choice, cut small and cooked
Fresh Herbs, minced (or dried)

Directions:
1. Heat a large cast iron (or other ovenproof pan) over medium heat. Add eggs and cook as for omelette. When partially set add half the cheese and herbs, allow to melt and sink into eggs. Add vegetables next. When the eggs are almost fully set, sprinkle with remaining cheese and herbs. Place under broiler until lightly browned and cheese bubbles slightly.

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