# 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
# Step-by-Step Guide:
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, and toss to coat.
03 - Place the baking sheet in the oven and roast vegetables for 10 minutes.
04 - Whisk together eggs, milk, remaining salt and pepper, and oregano in a large bowl until fully combined.
05 - Remove the baking sheet from the oven. Scatter baby spinach evenly over the roasted vegetables, then pour the egg mixture over the entire pan.
06 - Sprinkle shredded cheddar cheese over the top, if using.
07 - Return the pan to the oven and bake for 10 to 12 minutes, or until eggs are just set.
08 - Let cool slightly, slice into portions, and serve warm.
