# Ingredients:
→ Vegetables
01 - 1 cup diced bell pepper (any color)
02 - 1 cup diced zucchini
03 - 1 cup cherry tomatoes, halved
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
# Instructions:
01 - Preheat the oven to 400°F. Lightly grease a rimmed baking sheet with 1 tablespoon of olive oil.
02 - Distribute bell pepper, zucchini, cherry tomatoes, and red onion evenly on the prepared pan. Drizzle with remaining olive oil, sprinkle with half the salt and pepper, then toss 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 thoroughly combined.
05 - Remove the sheet pan from the oven and scatter the baby spinach over the roasted vegetables. Pour the egg mixture evenly over the entire pan.
06 - If using, sprinkle the shredded cheddar cheese on top of the egg mixture.
07 - Return the pan to the oven and bake for 10 to 12 minutes, or until the eggs are just set.
08 - Allow to cool slightly before slicing and serving.
