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- 8 large eggs
- 1/3 cup skim milk
- 3/4 cup shredded cheddar cheese (mozzarella, jack, or crumbled goat cheese/feta)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 cup zucchini, chopped
- 2 cups spinach
- 1 cup cherry tomatoes, chopped
- 4 green onions, sliced (only greens)
- 2 tbsp Parmesan cheese
Preheat the oven to 350 degrees. In a large bowl, whisk the eggs until well combined. Whisk in the milk, cheese, salt, and pepper. Set aside.
In a heavy skillet, add olive oil over medium heat. Add the mushrooms, zucchini, spinach, cherry tomatoes, and green onions. Cook for 5-8 minutes until vegetables are tender.
Pour the eggs into the pan, making sure they spread out evenly. Let cook for 1-2 minutes so the edges begin to set.
Sprinkle Parmesan cheese over the top.
Place in the oven and bake for 18-22 minutes until the eggs are set.
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