Work Week Lunch

0 Preheat your oven to 400 F. Grease a baking dish with cooking spray. 
1 Whisk 7 eggs in a large bowl with milk of your choice and set aside. Add in salt and pepper and don't be afraid with these seasonings. Eggs are a blank slate.
2 Gather your leftover vegetables. Harder vegetables, like potatoes, broccoli and green beans, should be cooked before you add them to the frittata. Saute them in a pan with some oil and a pinch of salt until they're mostly cooked through - 10-20 minutes depending on the size and type of veggie. 
3 For softer vegetables, like greens, zucchini, peppers and peas, you can leave them raw when you add them to the frittata OR you can give them a quick steam in the microwave. You can place these veggies in a microwave-safe bowl and partially cover them (I use a food container lid) and microwave for a minute. 
4 For tomatoes and herbs (cilantro, basil, parsley, etc.) they can and should be added to the frittata raw.
5 Pour the whisked egg into a baking dish. Stir in cooked/prepped vegetables, salt and pepper to taste. Add the cheese, if using. Bake uncovered for 35-40 minutes, or until the top of the frittata is a deep golden color and it's firm to the touch.