A colorful breakfast with eggs, bell peppers, zucchini, spinach, and cherry tomatoes all cooked on one pan for simplicity.
# Components:
→ 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 tbsp olive oil
→ Seasonings
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp dried oregano or Italian seasoning
# Directions:
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, then toss to coat thoroughly.
03 - Roast the vegetables in the oven for 10 minutes until slightly tender.
04 - While vegetables roast, whisk together eggs, milk, remaining salt and pepper, and dried oregano in a large bowl until smooth.
05 - Remove baking sheet from oven, scatter baby spinach over roasted vegetables, then pour egg mixture evenly over all ingredients.
06 - Sprinkle shredded cheddar cheese evenly on top if using.
07 - Return baking sheet to oven and bake for 10 to 12 minutes until eggs are just set and cooked through.
08 - Allow to cool slightly, then slice into portions and serve warm.
