Harvest Vegetable Frittata

• 8 large eggs
• 1/2 cup whole milk
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 ounces Gruyere cheese, shredded (about 1/2 cup)
• 3/4 cup leftover sauteed green beans
• 3/4 cup leftover roasted Brussels sprouts
• 3/4 cup leftover chopped sauteed or roasted asparagus
• 3/4 cup chopped roasted butternut squash
• 3/4 cup leftover dressing or stuffing
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons thinly sliced fresh chives
• 2 tablespoons olive oil

1. Preheat oven to 350u0b0F. Whisk together eggs, milk, salt, pepper, and Gruyere in a medium bowl. Gently fold in green beans, Brussels sprouts, asparagus, squash, dressing, parsley, and chives.
2. Heat oil in a 10-inch nonstick oven-safe skillet over medium-high. Pour egg mixture into skillet. Stir once, and cook until edges start to pull away from sides of skillet, 5 to 7 minutes.
3. Transfer to preheated oven, and bake until set, 15 to 20 minutes. Slice into wedges; serve immediately.

eggs, milk, kosher salt, black pepper, gruyuere cheese, green beans, brussels, sautueed, butternut squash, leftover dressing, flatleaf, chives, olive oil

Taken from www.myrecipes.com/recipe/harvest-vegetable-frittata (may not work)