# Components:
→ Vegetables
01 - 1 cup diced bell pepper
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 plant-based 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
# Directions:
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 olive oil, sprinkle with half the salt and pepper, then toss to coat.
03 - Roast the vegetables in the oven for 10 minutes.
04 - While vegetables roast, whisk together eggs, milk, remaining salt and pepper, and dried oregano until thoroughly combined.
05 - Remove baking sheet from oven, scatter spinach over roasted vegetables, then pour egg mixture evenly on top.
06 - Sprinkle shredded cheddar cheese over the mixture if using.
07 - Return baking sheet to oven and bake for 10 to 12 minutes, until eggs are just set.
08 - Allow to cool slightly before slicing and serving.
