Instructions

1. 1
   Preheat your kitchen oven to 350°F (175°C).
2. 2
   In a large mixing bowl, vigorously whisk together the eggs, milk, salt, and pepper until the fluid is smooth and slightly frothy.
3. 3
   Heat the olive oil or butter in an oven-safe skillet (such as a seasoned cast-iron skillet) over medium heat.
4. 4
   Add your chopped vegetables and sauté for 3-5 minutes until tender . Pour the whisked egg mixture directly over the hot veggies in the skillet, tilting the pan briefly to ensure the eggs wrap around all the vegetables uniformly.
5. 5
   Top with shredded cheese.
6. 6
   Cook undisturbed on the stovetop for 2 minutes until the outer edges begin to pale and set.
7. 7
   Immediately transfer the skillet into the oven and bake for 12-15 minutes until the center is stable.