Pre-heat your oven to 350°.
Whisk together the eggs, cream, salt and pepper in a mixing bowl. Stir in grated cheese and set aside.
Heat 1 tbsp. olive oil in a small non-stick skillet over medium heat. Add roasted veggies (or whatever you are using as the filling) and cook 2-3 minutes until just heated through (longer if you are starting with raw veggies).
Turn off the heat under the skillet. Pour the egg and cheese mixture over the hot veggies and jiggle the skillet to evenly distribute the egg mix.
Sprinkle the shaved parmesan over the top and immediately transfer the skillet to the hot oven.
Bake at 350° for 20 minutes until the middle is set.