METHOD:
1. Dice onion, potato, zucchini, broccoli and tomatoes. Set aside.
2. In large frying pan, heat olive oil over medium heat. Add onion and cook for two minutes.
3. Add potatoes, zucchini, and broccoli. Cook, stirring frequently, until the vegetables are tender.
4. Crack eggs into small bowl and beat with salt and pepper. Pour eggs into frying pan with vegetables and mix together. Turn stove up to medium-high heat and do not stir again.
5. Allow breakfast cake to cook for five minutes and then cover the pan with the lid, allowing eggs to steam and cook through.
6. After egg is solidified, top with cheese and melt (it’ll look like frosting).
7. Cut into pieces (like a cake) and serve!