# 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 diced bell pepper, zucchini, cherry tomatoes, and red onion evenly on the baking sheet. Drizzle with remaining olive oil, sprinkle with half the salt and black pepper, then toss to coat.
03 - Roast vegetables in the oven for 10 minutes.
04 - While vegetables roast, whisk eggs, milk, remaining salt and black pepper, and dried oregano in a large bowl until well blended.
05 - Remove baking sheet from oven. Scatter baby spinach over roasted vegetables, then pour egg mixture evenly over all.
06 - Sprinkle shredded cheddar cheese evenly on top, if using.
07 - Return pan to oven and bake for 10 to 12 minutes, or until eggs are just set.
08 - Allow to cool slightly before slicing and serving.
