Cast Iron Frittata

I was looking for a quick way to use a bunch of leftover chopped vegetables for a lazy brunch, and decided I needed “One Pan to Rule Them All”– my Lodge cast iron pan.  The preparation synopsis:

• Preheat oven to 400F.
• Chop potatoes and onions, and saute in cast iron pan with oil, salt, and pepper.
• When potatoes begin to soften, start adding other vegetables.  For this frittata, I used mushrooms, onions, red bell peppers, black olives, and cilantro.  (I added the cilantro at the very end, just before stirring in the eggs.)  Remove from heat.
• In a separate bowl, scramble 6-8 eggs with a splash of milk.  Stir in grated or crumbled cheese of choice.
• Blend egg mixture in with vegetable mixture.  When blended well, move cast iron pan into the oven.
• Bake for about 40-45 minutes, or until the edges and top become golden.