Chilean Veggie Tortilla

Some carrots, peeled, steamed, and sliced up all thin
Some brussel sprouts, steamed and sliced up all thin
Some sauteed spinich, chopped
Some red onions, chopped finely and fried
Some cauliflower, steamed and cut into chunks
Some broccoli, steamed and cut into chunks
Some salt
Some pepper
7 eggs
Oil

Heat a glug of oil in a frying pan. Mix all other ingredients in a bowl. Pour into frying pan. After the edges look crispy, flip over onto lid of frying pan. Drain juice over sink. Add another glug of oil to pan. Slide tortilla off lid, back into greasy pan, uncrispy side down. Repeat flip twice, cooking for 5 minutes between each. Cut like a pie. Eat.

That's what I did this morning!