Instructions

1. Preheat your oven to 450° F.
2. Melt the butter in an oven proof 8-inch skillet over medium heat. Season with salt and pepper.
3. Add the onion and sauté until soft, about 5 minutes.
4. Add the vegetables and sauté until tender. If using a combination of fresh and frozen vegetables, add the frozen first and sauté for 4-5 minutes. Then, add the fresh vegetables and sauté another 8-10 minutes.
5. While the vegetables cook, beat the eggs and season with salt and pepper, to taste.
6. Add the eggs to the skillet, twisting the skillet (use an oven mitt!) to move the eggs evenly over the vegetables. Add the herbs, if using.
7. Cook the eggs until set, about 8-10 minutes. (It’s okay if they’re still a bit runny on top.)
8. Place the skillet in the oven for another 10-15 minutes until the eggs have cooked and are no longer runny.
9. Slice into quarters and enjoy.