Preheat the oven 400 degrees F. Grease a casserole dish (about 9x13 inch) and a baking sheet with oil and set aside.
Peel cubed/diced and rinse the first six vegetables or any vegetables you’re using.
Drizzle about 2 tablespoons of oil over the vegetables, season with salt and pepper. Lay on the prepared baking sheet.
Roast for about 20 minutes or until the potatoes are soft.
While the roasting, place a skillet/pan over medium-high heat, add a tablespoon of oil and when it’s hot then, add the onion and cook until it softens then add ground beef and combine, add the minced garlic. Cook until the beef is no longer pink, it’s okay if they’re not fully cooked. Drain the excess oil if there’s any.
Add the Italian seasoning, sliced mushrooms and cook until the mushrooms brown.
You can also brown the mushroom first then the ground beef.
In the casserole dish, add the roasted vegetables, and the mushrooms mixture. Combine and spread to reach all the angles of the baking dish.
In a medium bowl, whisk the egg, milk, and seasoning with salt and pepper.
In the casserole dish that contains the vegetable mixture, add the egg mixture.
Bake in the oven for 30 minutes (uncovered) or when you insert a toothpick and comes out clean, then it is done.
Let it cool down for about 10-15 minutes, slice.
Serve and enjoy!