1 jar Leafy Greens Scramble
6 large Eggs
1/2 cup Milk
1/4 cup Cabot Cheddar
1 tbsp. Olive Oil
Heat oven to 400°. Whisk together eggs, Leafy Greens Scramble, milk, and Cabot Cheddar cheese.
Heat 10 inch cast-iron skillet over medium heat on stove. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture and cook on stove until edges are just beginning to set (about 2-3 minutes).
Transfer skillet to oven and bake until eggs are completely set, 10-12 minutes. Invert onto a plate and re-invert onto a serving dish. Let stand for 5 minutes before cutting into wedges.