Stovetop Veggie Frittata

Heat oil in an 8-inch nonstick skillet over medium-high heat. Add scallion whites, frozen veggies (do not thaw), and salt; cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in scallion greens.

Pour eggs evenly over the vegetables and sprinkle with cheese. Cover tightly with a lid or foil and remove from heat. Let stand until the frittata is set and firm, 4 to 5 minutes.

Serve with English muffin half and orange wedges.