Serves 3
6 large eggs, use 8 eggs for a 12-inch skillet (or 1 container of Just Egg)
4 tbsp flour (mix with Just Egg for fluffiness)
1/2 tsp baking powder (mix with Just Egg for fluffiness)
¼ cup unsweetened almond milk, or any milk
2 garlic cloves, minced
¼ teaspoon sea salt, more for sprinkling
1 shallot, chopped
12 ounces mixed mushrooms, chopped
¼ cup chopped tarragon
⅓ cup grated pecorino cheese or swiss or gruyere
Preheat the oven to 400°F.
Whisk the eggs, flour, baking soda, almond milk, garlic, and salt until well combined. Set aside.
Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally.
Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the cheese and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.