This is one of those rare dishes that tastes good at any temperature; serves a crowd or one person for several meals. Adapted from How to Cook Without a Book.

Ingredients:

• 1 T Olive Oil
• Filling ingredients, enough to cover skillet bottom
• 12 large eggs
• ¼ cup Parmesan cheese
• 4 ounces optional cheese
• 1+ large garlic cloves, minced
• 3 T minced fresh herbs
• Salt & pepper to taste

Tools:

• Oven & stove
• 12-inch ovenproof skillet
• Chef's knife
• Cheese grater
• Measuring cups and spoons
• Stirring utensil

Method:

• Adjust oven rack to upper-middle position. Preheat oven to 400°F.
• For Sautéed Filling: Heat oil in skillet over medium-high heat. Add ingredients & spices. Sauté until lightly browned, 6-8 mins. Turn heat to low, add garlic, cook 1 min.
• For Steam-Sautéed Filling: Add oil, 2-4 T water, ingredients, garlic, & spices to skillet. Cover over medium-high heat, steam until ingredients cooked through. Remove lid, sauté until water evaporates and ingredients are lightly browned.
• Lightly beat eggs with cheeses, spices, & herbs.
• Distribute filling evenly across skillet, add egg mixtures. Do not stir! Cook until eggs begin to set around edges, about 1 min. Transfer skillet to oven, bake until eggs are set, 10-12 mins. Cut into wedges and serve.

Mix and match ingredients from these lists. Get creative. Find a theme. Add additional spices. Slather in spicy sauces. Finish Rice Cooker Abominations with this same method: heat leftovers in skillet, cover with egg mixture, bake.

• Steam-Sautéed Filling Ingredients: Artichoke hearts, asparagus, hardy greens (spinach, kale), potatoes, precooked beans, precooked meats. . .
• Sauteéd Filling Ingredients: Olives, onions, mushrooms, peppers, precooked meats, tomatoes, summer squashes. . .
• Cheeses: Cheddar, queso fresco, mozzarella, pepperjack. . .
• Fresh Herbs: Basil, oregano, parsley, thyme. . .

(Originally part of an unpublished dorm cooking zine I was writing in 2014.)