# 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 freshly ground black pepper
12 - 1/2 teaspoon dried oregano or Italian seasoning
# Method:
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 - In a large bowl, whisk together eggs, milk, remaining salt and pepper, and oregano until fully combined.
05 - Remove baking sheet from oven, scatter baby spinach over roasted vegetables, then pour egg mixture evenly over everything.
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, then slice and serve immediately.
