A vibrant dish blending fluffy eggs with roasted bell pepper, zucchini, tomatoes, and spinach on one pan.
# Ingredient List:
→ 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
# Recipe Steps:
01 - Preheat the oven to 400°F. Lightly grease a rimmed baking sheet with 1 tablespoon of olive oil.
02 - Spread the diced bell pepper, zucchini, cherry tomatoes, and sliced red onion evenly on the baking sheet. Drizzle with the remaining olive oil, season with half of the salt and black pepper, and toss to coat.
03 - Roast the vegetables in the oven for 10 minutes.
04 - Meanwhile, in a large bowl, whisk together the eggs, milk, remaining salt and black pepper, and dried oregano until fully combined.
05 - Remove the baking sheet from the oven. Scatter baby spinach over the roasted vegetables, then pour the egg mixture evenly over the top.
06 - Sprinkle shredded cheddar cheese over the mixture if using.
07 - Return the baking sheet to the oven and bake for 10 to 12 minutes, or until the eggs are just set.
08 - Allow to cool slightly before slicing and serving.
