Take all the vegetables out of the refrigerator.  Take any fresh herbs out as well.

Chop and sauté all veggies with olive oil and salt and pepper to taste.

Make a frittata by whisking 6-8 eggs well with finely chopped herbs of choice.  I personally like an abundance of herbs.  Add sautéed veggies to a small casserole dish or cast iron pan coated with olive oil or grass fed butter

Top with abed cheese like Manchego or parmesan.

Bake at 350 degrees until the center is no longer runny.

Optional: slice (thinly) sweet potatoes or white potatoes or squash and lay evenly on bottom of casserole dish.  This behaves like a nutrient packed version of a quiche.  Bake as indicated above.