A vibrant breakfast with fluffy eggs, bell peppers, zucchini, and spinach cooked together for easy prep.
# What You 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
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a rimmed baking sheet with 1 tablespoon olive oil.
02 - Distribute 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, and toss gently to coat.
03 - Place the baking sheet in the oven and roast vegetables for 10 minutes.
04 - In a large bowl, whisk together eggs, milk, remaining salt and black pepper, and dried oregano until fully combined.
05 - Remove the baking sheet from oven. Spread baby spinach over the roasted vegetables, then pour the egg mixture evenly over all ingredients.
06 - If using, sprinkle shredded cheddar cheese evenly over the top.
07 - Return the baking sheet to the oven and bake for 10 to 12 minutes, or until eggs are just set.
08 - Allow to cool slightly before slicing and serving.
