Eggs: 150g (3 large), Spinach: 60g (2 cups), Bell pepper (red): 75g (1/2 medium, diced), Zucchini: 100g (1 small, diced), Onion: 50g (1/3 medium, diced), Cherry tomatoes: 50g (1/4 cup, halved), Feta cheese: 30g (2 tbsp, crumbled), Olive oil: 10ml (2 tsp), Fresh herbs (parsley, basil, or dill): 5g (1 tsp, chopped), Salt: to taste, Black pepper: to taste
1. Preheat oven to 375°F (190°C). 2. Heat 10ml olive oil in an oven-safe skillet over medium heat. 3. Add 50g diced onion and cook for 3 minutes until softened. 4. Add 75g diced bell pepper and 100g diced zucchini. Cook for 5 minutes until vegetables are tender. 5. Add 60g spinach and cook until wilted. 6. In a bowl, whisk 150g eggs with salt and pepper. 7. Pour the egg mixture over the vegetables in the skillet. 8. Top with 50g halved cherry tomatoes and 30g crumbled feta. 9. Cook for 3-4 minutes until the edges start to set. 10. Transfer the skillet to the oven and bake for 10-12 minutes until the eggs are fully set. 11. Garnish with 5g chopped fresh herbs before serving.
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