I make this fairly regularly. It is quick, easy, no fuss, and with a salad or roll makes a lovely light dinner. Maybe not lovely–but easy and it seems as if I have cooked.
4 to 6 eggs or 1 small carton of Egg Beaters. I confess to using the Egg Beaters most often because it keeps me from having to break the eggs and whisk them together. Either way works fine.
8 oz or so of shredded or crumbled cheese-I use closer to 4 oz if I am using a goat cheese, 8 oz for shredded sharp cheddar
1-2 cups chopped vegetables of choice. I use mushrooms, fresh tomatoes, onions, green onions, zucchini–whatever is on hand
Spray a pie plate with nonstick spray. Toss the vegetables in. You can saute them first and if you use an ovenproof pan you can just do it all in that pan. Sprinkle the cheese on top. Pour the eggs over all. Bake at 350 20-30 min or until done.