Heat 1 tablespoon of avocado oil in a cast iron skillet over medium heat. Add the onions and peppers and cook until softened, about 5-8 minutes. Set aside and allow to cool slightly.
Smoked Salmon and Herb:
Heat 1 tablespoon of avocado oil in a cast iron skillet over medium heat and add the onion. Cook, stirring occasionally until softened, about 5-8 minutes. Set aside and allow to cool slightly.
Make it Your Own:
Add 1 tablespoon of avocado oil to a cast iron skillet and heat over medium. Add any chopped vegetables that you are using and cook for 5-10 minutes until softened, stirring occasionally. Set aside to cool slightly.
Base Recipe:
Complete any needed prep as noted above.
Preheat the oven to 375 °F.
Whisk together the eggs, Greek yogurt, seasonings and hot sauce until smooth. Fold in any additional add ins (if using). Tip: Reserve about ¼ cup of add ins to sprinkle on top just before baking. This will prevent them from all ending up on the bottom. (Just for presentation!)
Oil a well seasoned cast iron skillet with 1 tablespoon of avocado oil and pour the mixture into it. (Top with any reserved add ins). Bake for 20-25 minutes until no longer jiggly in the centre.
Remove from the oven and allow to sit for 5 minutes.
Slice and serve.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a covered dish in the oven for 10 minutes at 350 F. Alternatively, you can reheat covered in a buttered skillet over medium low heat for 2-3 minutes per side or rewarm in the microwave.*Nutrition calculated without any optional add ins.