i've transitioned to frittatta.
for one, no crust to worry about.
two? bake it. like a quiche.
the first frittatta i ever made, i made like the books say: skillet to oven. well i am converted: all oven baby.
tonight i made frittatta: my eggs (3), strauss organic milk (1 c.), asparagus (2 c.), chard (1 c.), zucchini (2 c.), onions, savory, and garlic. and i put some lovely purple dragon beans on the side.
and i followed Mark Bittman's plan, less egg, more veggie (if you couldn't tell.) i bet i could go even less egg. or i guess more veggie?