Photo: Stephen Devries; Styling: Claire Spollen
Active Time
15 Mins
Total Time
30 Mins
Serves 6

How to Make It

Step 1

Preheat oven to 350°F. Whisk together eggs, milk, salt, pepper, and Gruyère in a medium bowl. Gently fold in green beans, Brussels sprouts, asparagus, squash, dressing, parsley, and chives.

Step 2

Heat oil in a 10-inch nonstick oven-safe skillet over medium-high. Pour egg mixture into skillet. Stir once, and cook until edges start to pull away from sides of skillet, 5 to 7 minutes.

Step 3

Transfer to preheated oven, and bake until set, 15 to 20 minutes. Slice into wedges; serve immediately.

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