So glad you and your husband enjoyed it!

Made this last night in my cast iron skillet, used different veges that I had on hand. It was perfect at 10 minutes and my husband loved it! I will definately make it again!

Love the egg tip. Thanks so much for sharing!

I’ve made this recipe several times and it is delicious! I’ve always heard you use the same amount of eggs as the size of your pan, so I use 8 eggs and an 8″ pan…comes out perfect. I substitute 1/2 and 1/2 for the yogurt, shredded gruyere cheese for the mozzarella, and 2 c. baby kale for the asparagus. I also add 1 clove garlic, minced and 1/2 tsp. Italian seasoning. Instead of cilantro, I use chopped parsley to garnish after baking. Great recipe!

I used a 10-inch cast iron skillet. You can use either dish to make this, whichever is easier for you! Hope you enjoy, Reem!

I would use a larger pyrex pan because doubling it in the cast iron skillet will make it too thick, which may result in the top burning before the inside cooks properly.

Thank you! If you scroll to the recipe card, there’s a printer icon. When you click on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.