Makes 1 half pan.
½ cup reduced fat cheese, shredded
1 cup left over meats, chopped
1 cup left over vegetables, chopped
Preheat your oven to 500 degrees F.
Scramble eggs with a pinch of salt and pepper.
Evenly spread meat and vegetables on the bottom of a 9-inch round, non-stick pan. Top with cheese.
Bake for about 10-20 minutes, until the middle of the casserole is set and eggs are cooked through.