Fluffy eggs combined with roasted bell peppers, zucchini, and spinach for a quick, wholesome meal.
# What You'll Need:
→ Vegetables
01 - 1 cup diced bell pepper (any color)
02 - 1 cup diced zucchini
03 - 1 cup halved cherry tomatoes
04 - 1/2 cup thinly sliced red onion
05 - 1 cup roughly chopped baby spinach
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/4 cup milk (dairy or unsweetened non-dairy alternative)
08 - 1/2 cup shredded cheddar cheese (optional)
09 - 2 tablespoons olive oil
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried oregano or Italian seasoning
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a rimmed baking sheet with 1 tablespoon olive oil.
02 - Distribute diced bell pepper, zucchini, cherry tomatoes, and red onion evenly on the baking sheet. Drizzle with remaining olive oil, sprinkle half the salt and pepper, then toss gently to coat.
03 - Place the baking sheet in the preheated oven and roast vegetables for 10 minutes.
04 - While vegetables roast, whisk eggs, milk, remaining salt and pepper, and dried oregano together in a large bowl until fully combined.
05 - Remove the baking sheet from oven. Scatter baby spinach evenly over the roasted vegetables, then pour the egg mixture uniformly across the pan.
06 - Sprinkle shredded cheddar cheese evenly on top if using.
07 - Return the pan to the oven and bake for 10 to 12 minutes, or until the eggs are just set and cooked through.
08 - Allow the dish to rest briefly, then slice into portions and serve warm.
