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
1/2 cup milk of choice
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400°F (200°C). Lightly grease a baking dish or muffin tins.
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.
Beat the eggs and milk together. Season with salt and pepper.
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.