Dinner

Nicole Comstock

Author

I use around 6 or 7 eggs depending on how small they are or how hungry we are, add 2/3 cup heavy cream and mix together. I like salt, pepper and garlic as the spices but you can season it to however you like. Spray the baking dish so it doesn't stick. Most recipes say to add the cheese to the eggs but since it usually settles on the bottom anyway I just layer the cheese in the baking dish and pour the eggs over it. I use a combination of mozzarella and 4 cheese Mexican but any melting cheese will work. I recommend using mozzarella no matter what other cheese you mix it with because it gives it a nice crust. You can use regular milk or half and half but it makes it a bit runnier and doesn't puff up as nicely. I top it with pepperoni and parmesan (because I like lots of cheese) but you can add any type of filling. I usually put paprika over the top but I was in a hurry and forgot this time. I cook it in the oven at 350°F for 12 minutes and then I turn it down to 325°F for the remaining time. It used to take 40 minutes in the old oven but it goes faster in our new one. It's done when you stick a knife in it and it comes out clean. It should look firm (not runny) and peeling away from the sides of the baking dish.