Ingredients
10
10 servings
- •10 large eggs
- •¼ cup milk
- •2 teaspoons Italian seasoning
- •¾ teaspoon kosher salt, or to taste
- •½ teaspoon ground black pepper, or to taste
- •2 tablespoons olive oil
- •1 bulb fennel, cored and cut into thin slices
- •1 medium red onion, thinly sliced
- •1 medium zucchini, quartered and cut into 1/4-inch slices
- •4 cloves garlic, minced
- •3 cups fresh spinach
- •½ cup roasted red peppers packed in oil, drained and finely chopped
- •8 sun-dried tomatoes packed in oil, drained and chopped
- •4 ounces crumbled goat cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
- Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
- Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Nutritional Facts
Per 10 servings
- Calories: 172
- Carbohydrate: 6g
- Fat: 12g
- Fiber: 2g
- Protein: 10g
- Sugar: 2g
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