- 6 eggs
- 1/ 4 cup milk
- 2 cups assorted vegetables
- 2 tablespoons unsalted butter
- salt, to taste
- pepper, to taste
- fresh chives, minced for garnish
Preheat oven to 425˚F. Add eggs and milk to a large bowl and whisk until combined. Season with salt and pepper and set aside.
Meanwhile, set a large oven safe skillet over medium heat and add assorted vegetables and butter. Let vegetables cook until softened, about 5 minutes.
Add egg mixture to the pan and cook on the stove top for about 1 minute, or until the sides begin to set. Transfer the pan to the preheated oven and cook until set in the center, about 8-10 minutes. Season to taste and garnish with chives before serving.