Beat 8 eggs, 1 cup milk, chopped parsley, and salt and pepper. Add 1/2 cup stuffing bread cubes and 2 cups leftover cooked vegetables (such as broccoli or cauliflower). Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes. Broil 3 minutes, then slice.