Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
1 hr 15 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 172 | Calories |
| 12g | Fat |
| 6g | Carbs |
| 10g | Protein |
