Description
A delightful and easy dish that packs a punch of flavor while providing a nutritious meal, perfect for breakfast, brunch, or dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced bell pepper
- 1 cup diced zucchini
- 1 cup halved cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon dried oregano or Italian seasoning
- 1 cup chopped baby spinach
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a rimmed baking sheet with olive oil.
- Spread diced bell pepper, zucchini, cherry tomatoes, and red onion on the baking sheet. Drizzle with olive oil and sprinkle half of the salt and pepper. Toss to coat.
- Roast the vegetables in the oven for about 10 minutes, until softened. Meanwhile, whisk together eggs, milk, remaining salt and pepper, and oregano.
- After 10 minutes, remove the baking sheet, scatter baby spinach over the veggies, and pour the egg mixture on top. If desired, sprinkle with cheddar cheese. Bake for an additional 10 to 12 minutes until eggs are set.
Notes
Serve warm as a hearty breakfast or cool for meal prep. Great with whole-grain toast or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 0mg