2-3 Tbsp. olive oil
1/4 cup red onion, finely chopped
1 cup any vegetable (we used corn)
1 cup cubed cooked potatoes (you can use frozen country potatoes)
1 tsp. dry thyme
1/4 cup parmesan, grated
salt and pepper to taste
Heat the olive oil in a 10” non-stick skillet. Add the onions and cook gently 1 minute. Add potatoes and cook, stirring occasionally, until they start to brown, about 5 minutes. Add vegetables and cook until vegetables are barely tender. Beat eggs, herbs, salt and pepper together. Stir in cheese. Spread skillet mixture evenly and pour egg and cheese mixture over top. Cook, shaking pan occasionally, until mixture bottom is golden but top is still “wet,” about 6 minutes. Turn and cook on the other side until set, 2-3 minutes. Let cool to room temperature and serve, or refrigerate until needed.