When making this dish I never follow exact recipes, just general proportions. And they are:
For a dozen eggs I use half a cup heavy cream and 3 1/2- 4 cups of vegetables of your choice.
Sautee the vegetables in olive oil for 3-5 minutes and set them aside to cool down. In a bowl beat the eggs and add the heavy cream. For a quantity like this teaspoon and a half salt will be good, but this depends on the type of salt you are using ( some are saltier than others).
Combine the eggs mixture with the vegetables and pour in cake pan or deep cast iron pan. No matter what pan you are using, make sure the bottom and the walls are greased with oil or butter.
Preheat the oven to 350 F and bake it for 20-30 minutes or until the mixture is firm and it has golden color on top. Let it cool a little before cutting it. I prefer the black pepper freshly ground on the plate when serve it.
Stay active, eat well!