Eggs: 150g (3 large), Bell pepper (red): 50g (1/3 medium, diced), Zucchini: 50g (1/3 medium, diced), Cherry tomatoes: 50g (5-6, halved), Spinach: 30g (1 cup, fresh), Feta cheese: 30g (2 tbsp, crumbled), Red onion: 30g (1/4 small, diced), Garlic: 3g (1 clove, minced), Olive oil: 10ml (2 tsp), Dried oregano: 1g (1/4 tsp), Fresh basil: 5g (5-6 leaves, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Heat 10ml olive oil in an oven-safe skillet over medium heat. 3. Add 30g diced red onion and cook until softened, about 3 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 50g diced bell pepper and 50g diced zucchini. Cook until vegetables begin to soften, about 5 minutes. 6. Add 30g spinach and cook until wilted, about 1 minute. 7. In a bowl, whisk together 3 eggs, 1g dried oregano, 1g salt, and 1g black pepper. 8. Pour the egg mixture over the vegetables in the skillet. 9. Add 50g halved cherry tomatoes and 30g crumbled feta cheese on top. 10. Cook on the stovetop for 3-4 minutes until the edges begin to set. 11. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are fully set and slightly puffed. 12. Sprinkle with 5g chopped fresh basil before serving.
