Speedy Skillet Quiche
My 13-year-old daughter, Gigi, had been wanting quiche so one morning when my husband asked me to make breakfast for him, I took care of both requests by inventing a new recipe. It made enough for our whole family and was absolutely delicious. 
You can substitute anything for whatever pleases you more. Makes great leftovers too.
Preheat oven to 450.
1. Saute a bunch of sliced crimini mushrooms and 1 sliced leek in a tablespoon of Greek sheep’s butter in a large, cast iron skillet.
2. When those vegetables are softened, add 1 chopped fresh tomato.
3. Lay cut-up cooked broccoli over the veggies in the pan.
4. Sprinkle about 1/2 cup of crumbled goat Feta cheese over the broccoli.
5. Stir 8 beaten eggs into about 4 cups of cooked Japanese rice and pour/spread it over everything.
6. Season with Adobo seasoning salt, freshly ground black pepper, and oregano.
7. Lay slices of leftover cooked sweet potatoes over the top.
8. Set the frying pan in the oven and let it bake for about a half hour or until it’s starting to brown.
9. Cut into wedges and serve.
