"Everything in your fridge" frittata

Does anybody out there love having breakfast for dinner? Every so often, my dad likes to have eggs and bacon and toast for dinner, so this recipe is dedicated to him. Love you, Dad!

So a frittata is like a quiche, except it has no crust, and you don't use cream. It's easier to make, and it has a lot less fat! It's like a loaded scramble; you just don't scramble it. Enough of my rambling. Here are the ingredients:

Medium-sized nonstick pan, no rubber handle is best because then you can put it in the oven to finish the cooking. If you only have pans with rubber handles, that's fine. We will improvise.
6 eggs, beaten
1/4 cup of milk
Yellow onion
Bell pepper
mushrooms
Asparagus, spinach, broccoli, any other kind of veggies you can find in your fridge
1 potato, chopped and boiled in water for 20 minutes
1 cup shredded cheese, your choice, I like cheddar
3 tablespoons of butter
salt, pepper, dash of nutmeg
hot sauce (optional)

Boil your chopped potato first. While that's cooking, warm up your pan and add the butter. You want to sautee all your veggies until they are tender. Add salt and pepper. Beat your eggs and add the milk, nutmeg and cheese to your egg mixture. Once the potatoes are done, strain the water off. Toss the potatoes in with the veggie mix in the pan. Add a little more butter to the bottom of the pan so the eggs don't stick. Last step, pour in the egg mixture over the veggies. Take a wooden spatula and move the eggs around so they are evenly disbursed. Cover pan and reduce heat to medium/low. Let cook for about 15 minutes, or until firm. If you have a pan that is oven-safe, then finish the cooking in the oven at 350 for the same amount of time. Slice like a pie and splash hot sauce over your piece, if you're into that sort of thing. Serve with toast and some bacon or ham on the side, and you're having breakfast at night! Serves about 4.