Stone ground mustard, onion, garlic, mushrooms, potatoes, goat yogurt, spinach and scallions.
First I blanch the potatoes until they are cooked, but not too soft. Then I slice them.
Then I'll whisk the eggs, mustard, salt, pepper, and any fresh herbs like thyme that might be hanging in my kitchen. I'll cook the garlic and onions in the skillet, add the eggs and let them cook on the stovetop for 3 or so minutes (browning the bottom a little bit) - not stirring!~ I'll add the spinach, and dollop the goat yogurt (see picture) and transfer to the oven at 350 degrees. It's done in 10 minutes or so, when the eggs are firm (the goat yogurt will still be soft), but not too firm. I let it set for 5-10 minutes before we dig in! Goes well w/ roasted beets and sauteed kale.