# Components:
→ 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
# Preparation Steps:
01 - Preheat oven to 400°F. Lightly grease a rimmed baking sheet with 1 tablespoon olive oil.
02 - Spread bell pepper, zucchini, cherry tomatoes, and red onion evenly on the baking sheet. Drizzle with remaining 1 tablespoon olive oil, sprinkle with half the salt and pepper, then toss to coat.
03 - Roast the vegetables in the oven for 10 minutes.
04 - In a large bowl, whisk together eggs, milk, remaining salt and pepper, and dried oregano until well combined.
05 - Remove baking sheet from oven. Scatter baby spinach over roasted vegetables, then pour the egg mixture evenly over the top.
06 - Sprinkle shredded cheddar cheese evenly over the mixture, if using.
07 - Return the pan to the oven and bake for 10 to 12 minutes, or until eggs are just set.
08 - Allow to cool slightly, then slice and serve.
