Vegetable Casserole

I've been into making breakfast casserole lately. It's easy and delicious. You can use just about any vegetables you have in the fridge. For instance, I put some frozen vegetables I had left from the Baked Stuffed Bell Pepper for yesterday morning, and a combo of zucchini, tomato and mushroom this morning. They both turned out equally delicious.

I don't have a standard measurement, it goes something like this:

Ingredients:
4 eggs
1/4 cup of milk
pinch of salt and pepper
cheddar cheese, cubed or grated
gruyere cheese, grated
chopped herbs (thyme, parsley, basil, tarragon, etc)
Mixed vegetables (broccoli, zucchini, tomato, capsicum, mushroom, etc)

Mix and stir all the ingredients together in a big bowl. Pour over a greased casserole. Bake at 175C for 30 minutes or until the top turns golden brown.