This is one I made the other night with some brussels sprouts.
1 small onion, diced
3 cloves garlic, minced
6 slices bacon, diced
1 10oz package of shaved brussels sprouts (or buy the whole and thinly slice or use a food processor to shave them into thin slices)
1 bunch rainbow chard, sliced thin
¼ cup sun dried tomatoes
½ cup unsweetened almond milk- or milk of your choice (I used Malk)
½ tsp salt
¼ tsp pepper
2 Tbsp Nutritional Yeast
Preheat the oven to 400.
In a large oven-proof saute pan over medium heat, cook the bacon until it is just cooked through. Drain off all the oil, save for about 1 tablespoon. Set the bacon aside on a plate.
In the same pan, add the onion, garlic, and brussels sprouts. Salt and pepper to your desire and allow to cook for about 10 minutes, until everything is soft and fragrant. Add in the chard and sundried tomatoes and continue to cook until the chard is wilted. Finally, stir in the nutritional yeast.
In a separate bowl, whisk together the eggs, nut milk, salt, and pepper.
When the vegetables are done, pour in the egg mixture over the top of the vegetables. Let it cook, undisturbed, for 4-5 minutes. Remove the pan from the stovetop and put it in the oven. Let it cook until the top of the eggs looks cooked, about 4-5 more minutes.
Remove from the oven, slice, and serve.