Heat your oven to 375

Meanwhile chop up your vegetables for roasting, adding them to a 9x9 pan. Coat the veggies in the pan with 2 tablespoons olive oil, season with sea salt and pepper and toss well

Roast for 20-25 minutes, checking once or twice to give a stir and make sure nothing is burning

Once the veggies are roasted and cooked through, remove form the oven and set aside, and turn the oven down to 350

In a large mixing bowl, whisk together the eggs with a pinch of sea salt and pepper

Heat a skillet (I used a medium cast iron skillet) over medium heat with a 2 tbsp. olive oil, brushing the oil around the skillet with a paper towel, wiping it up the sides of the pan. Once the pan is heated add the roasted vegetables, spreading them out evenly. Then pour in the eggs

Top with the shredded cheese and let cook on the stove for 2-3 minutes, until the sides look set, then transfer the skillet (make sure it's ovenproof!) to the oven

Bake for 30-35 minutes, until the top is set. For a crispier top, broil for an additional 2-3 minutes

Let cool for 5 minutes, then slice and serve warm.