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Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)
About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish
Heat oven to 350 degrees F.
Gently sauté the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny.
Garnish and serve.