Eggs

• 12 large eggs
• 120 milliliters half-and-half
• 1 tablespoon Dijon mustard
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Leftovers

• 420 grams cooked meat or vegetables, cut into small bite-sized pieces
• 75 grams grated white cheddar cheese, Monterey Jack cheese, mozzarella cheese, or Havarti cheese
• 95 grams roasted red peppers (from a jar), drained and diced
• 110 grams cooked pasta or rice
• 6 grams finely chopped fresh herbs, such as dill, basil, parsley, chives, or cilantro leaves
• 1 canned chipotle chile pepper in adobo sauce, minced (optional)

• 1 tablespoon unsalted butter
• 75 grams finely chopped yellow onion
• 1 tablespoon minced garlic