Fluffy eggs combined with roasted bell peppers, zucchini, tomatoes, and spinach in one pan.
# 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
# Steps to Follow:
01 - Preheat the oven to 400°F. Lightly grease a rimmed baking sheet with 1 tablespoon of olive oil.
02 - Spread the bell pepper, zucchini, cherry tomatoes, and red onion evenly over the baking sheet. Drizzle with the remaining tablespoon of olive oil, sprinkle with half the salt and pepper, then toss gently 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 in a large bowl until fully combined.
05 - Remove the sheet pan from the oven and scatter baby spinach over the roasted vegetables. Pour the egg mixture evenly over the entire pan.
06 - If desired, sprinkle shredded cheddar cheese evenly over the top.
07 - Return the pan to the oven and bake for 10 to 12 minutes, or until the eggs are set and cooked through.
08 - Allow to cool slightly, then slice and serve warm.
