Frittata seems to always my "go-to" whenever we are staying with friends for the weekend and there's not much left in the fridge, except eggs. It's a very versatile dish that can incorporate any (and all) the vegetables that you have.
1 Vidalia or red onion, thinly sliced
1 Tbsp olive oil
8 oz your choice of vegetable – mushrooms, red peppers, fiddlehead ferns, zucchini, etc
1 cup spinach leaves, chopped
6 eggs
1/2 cup milk of choice
1/2 teaspoon salt
1/4 teaspoon pepper
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Preheat oven to 400°F (200°C). Lightly grease a baking dish or muffin tins.
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Heat the oil in a frying pan. Sauté the sliced onion over a medium heat until they are soft and brown, about 20 minutes. Add your choice of vegetable, and cook for a further 3 minutes. Remove from heat, transferring it to the prepared baking dish, or evenly in the muffin cups. Let cool slightly.
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Beat the eggs and milk together. Season with salt and pepper.
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Bake for 35-40 minutes (or bake for 15-20 minutes in muffin tins.) until slightly browned on the top and is firm, not wobbly.