Necessary Ingredients

Many eggs

Plain kefir

Many cheese

Pesto

Mushrooms

Soy sauce

Salt/Pepper

Small frying pan

Casserole dish

Optional Ingredients

Anything in your fridge that goes with eggs: tomatoes! onions! that one sad red pepper you can’t bring yourself to throw away! Ham? HAM! Corn! Watermelon? Maybe skip the watermelon. Peas! Broccoli! Spinach! Leftover potatoes! Basically, anything. As long as it goes with eggs.

Prep

Pre-heat your oven to 400. Dump your mushrooms in a frying pan, and douse them with soy sauce. Fry ’em up nice and tasty. While that happens, grab a tablespoon or so of pesto and smoosh it all around the bottom of your casserole dish. Spread the soy-fried mushrooms on top of the pesto. Add in your optional ingredients.

Open up many eggs into a bowl. Salt n’ Pepa them liberally, then pour in some kefir. This will make your eggs thick and chunky and weird, but bear with me here.

Pour the eggy kefir mixture into the casserole dish, then top it with an entire bag of shredded cheese. While I am a Tex-Mex cheese girl, I use the Italiano blend for this dish coz it’s super good. If you’re a little extra, decorate the top of the cheese with pleasing shapes and flavours. I like to halve a bushel of grape tomatoes and line them up to spell dirty words on top of the cheese.

Put the casserole dish in the oven and let it bake for at least 30 minutes – basically, you want it to not only cook but also firm up (unless you like your eggs damp at which point what is wrong with you) and let the cheese on top brown. I usually start checking it at the 30 minute mark, but leave it in for up to an hour. Use the cheese as your guide. If it’s still cheese-coloured, leave it in the oven. Brown cheese is the key.

Take your nicely-browned casserole out of the oven, and let it sit for 5-10 minutes to both settle and also not be catastrophically hot. Slice and serve with a spatula and a variety of delicious sauces, then celebrate Shan for the delight of ingenious flavours inside your mouth holes.