Fresh vegetables and herbs combine for a healthy, hearty breakfast.
- Heat oven to 350 degrees.
- Heat extra-virgin olive oil in an oven-safe saute pan over medium-high heat. Add the mushrooms and saute until softened, about 2 to 3 minutes. Add the spinach and tomatoes, and cook for another 2 to 3 minutes.
- In a separate bowl, whisk together the eggs, milk and ¼ cup cheese. Season with salt, pepper and 1 tablespoon chives.
- Pour the egg mixture evenly into the skillet over the vegetables. Let sit, without stirring, until the edges begin to set, about 2 to 3 minutes. Then transfer the skillet to the oven and bake for about 15 to 20 minutes, or until golden brown. Sprinkle remaining cheese on top and garnish with remaining diced chives.