Chop the vegetables into small, even-sized pieces.
Whisk the eggs in a bowl with the milk. Pour the egg/milk mix into a frying pan over a low heat. Add the vegetables to the top of the egg mixture in the pan and cook on a low heat.
Then, when it starts to set, add the Edam to the top and put under the grill to complete. Serve when cheese is melted and golden.
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