1 Cup Cooked Veggies and Roasted Potatoes (Here we used leftover roasted zucchini, roasted potatoes and a sliced grape tomatoes)
1 tsp Olive Oil (for greasing the pan)
Pre-heat oven to 375-425F.
Grease a 9 inch baking pan.
Beat 8 whole eggs in a medium bowl.
Mix in the chopped veggies.
Pour into the greased pan and bake until firm in the center.
Cool, cut and store slices for a satisfying morning meal on the go all week long!