In the Kitchen

Egg bake.  It's become part of our morning kitchen routine these last few months.  The variety is endless and no one has complained even once about having it everyday for breakfast.  {A huge bonus for me, because I'm just not that creative in the kitchen.}  

We start with a dozen eggs, a splash of cream or a few table spoons of butter, kosher salt and pepper.  Then we each add a hand full of veggies; mushrooms, green onions, grated carrots, diced potatoes, cheese, spinach, kale, or left overs from dinner the night before.  Pour everything in a greased 9 x 9 pan and cook at 350 degrees for about 30 minutes. I haven't tried it yet, but you could also make this on the stove top.  It would be nice to not heat up an oven during the warmer months.

What's going on in your kitchen right now?