Swiss Skillet-Baked Eggs

Preheat oven to 400°F.

Whisk two eggs in a medium bowl until beaten; add milk or half-and-half, salt and pepper; mix well. Stir in swiss cheese; set aside.

In a 10-inch cast iron skillet, melt butter over medium heat; increase heat to medium-high, add onion and garlic, cook until fragrant, about 2 minutes.

Add mushrooms and greens in the skillet, cook until greens are just about to wilt, about 1 minute. Stir in turkey (or ham). Pour cheese and egg mixture into the skillet; quickly arrange and make all ingredients lay evenly in the skillet. Let it cook, undisturbed until the eggs just begin to set, about 45 seconds.

Remove from heat. Use a spoon to make 4 wells in the mixture in the skillet; break an egg into each well; sprinkle with cheddar cheese; baked for 8–10 minutes, or until the egg whites are set and the yolks are still runny.

Garnish with freshly ground pepper, tomatoes and fresh parsley leaves.