Ok, I know this isn’t vegan, but the chickens won’t stop laying eggs and somebody’s got to eat them. We also had a huge bag of sage… What to do with it all?
We used non-dairy cheese and “original” Silk creamer and Earth Balance, and even the dairy-fools at the table asked for seconds. Still, I’m sure you could substitute cow-dairy stuff if you had to.
Half a white onion, diced.
One or two cloves of garlic, chopped.
1 tablespoon Earth Balance or oil
6 – 8 eggs
1 tablespoon grated parmesan–we used Galaxy Nutrition Vegan Grated Parmesan
1/2 cup shredded mozzarella–we used Daiya mozzarella style shreds–the best
1/4 cup almond milk or unflavored Silk creamer (or whatever kind of milk you like)
A big pinch of salt
About 14 sage leaves, chopped
Now, preheat your oven to 375.
Saute your onions and garlic in Earth Balance in a big iron skillet. Once the onions are translucent, you can turn off the heat. In a separate bowl, beat your eggs and add the rest of the ingredients. Pour that over your onions and pop it in the oven for about a half an hour, or until set.
Of course it never hurts to serve it with a little hot sauce.