- 2 Tbsp. butter (or you can use olive oil)
- 6 eggs
- 1/4 cup milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup cheese (your favorite!)
- 1 cup mixed fresh or frozen vegetables, cooked
Place one oven rack in the middle, with enough clearance above it so your skillet will fit. Heat the oven to 350°F. Melt the butter in a large ovenproof skillet (preferably non-stick) over medium heat. Beat the eggs, milk, salt, pepper and cheese in a medium bowl. Stir in cooked vegetables. When the butter is melted, carefully swirl it around the sides of the pan.
Pour the eggs into the skillet; reduce heat to medium-low and let the eggs cook for 10 minutes. Place skillet in the oven and cook 10 to 15 minutes longer or until the top is set and not runny when you shake the pan slightly.
Serve hot or at room temperature.