a handfull Onions, peppers, spinich, hash browns, mushrooms, grape tomatoes, Pepper jack cheese,
1/8 cup milk
Spray a saute pan with Pam, brown the hash browns, onions and mushrooms. Beat up the two eggs in a measuring cup and add enough milk to make 1/2 cup total liquid. Set aside. When the browning is done, lay the spinach, peppers, tomatoes (slice in half) and strips of pepper jack chees on top of the potatoes. Pour the 1/2c egg mixture on top.
Lower the temperature to slow cook the puff. Place a lid on top and check after 5 minutes to loosen from the bottom of the pan and let the liquid get to the sides and bottom. Put the lid back on and turn off. Let the puff set up and then cut in half and serve.
Any ingredients may be added or subtracted for tastes. I've used broccoli, asparagus, etc. The main ingredient is fresh spinach.