# 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
# Method:
01 - Preheat the oven to 400°F. Lightly grease a rimmed baking sheet with 1 tablespoon of olive oil.
02 - Distribute the bell pepper, zucchini, cherry tomatoes, and red onion evenly on the prepared sheet pan. Drizzle with the remaining olive oil and season with half the salt and black pepper. Toss gently to coat.
03 - Roast the vegetables in the oven for 10 minutes to soften and develop flavor.
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 - 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 and cooked through.
08 - Allow to cool slightly, then slice and serve warm.
