Serves: 4–6 Prep time: 15 minutes Cook time: 20–25 minutes
Ingredients
· 8 large eggs
· 1/4 cup 1% milk
· 1 tablespoon olive oil
· 1 small yellow onion, diced
· 1 red bell pepper, diced
· 1 small zucchini, diced
· 1 cup baby spinach
· 1 cup mushrooms, sliced
· 1/2 cup shredded mozzarella or crumbled feta
· 1/2 teaspoon garlic powder
· 1/2 teaspoon dried oregano
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F.
2. In a medium bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper. Stir in the cheese and set aside.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add the onion, bell pepper, zucchini, and mushrooms. Cook for about 5–7 minutes, until softened.
5. Stir in the spinach and cook for 1 more minute, just until wilted.
6. Pour the egg mixture over the vegetables and gently tilt the pan so the eggs spread evenly.
7. Cook on the stovetop for 2 minutes, until the edges begin to set.
8. Transfer the skillet to the oven and bake for 10–15 minutes, until the center is set.
9. Let cool for a few minutes before slicing and serving.
10. Serve with roasted potatoes.