Serves 4

• 8 eggs

• ¼ cup milk

• 1 tsp olive oil, extra virgin

• 1 clove of garlic, minced

• 1 handful baby spinach

• 1 small zucchini, sliced into thin coins

• 1 clove of garlic, minced

• 1 handful cherry tomatoes, halved

• 1 dash herbs and spice to taste (parsley, sage, paprika, turmeric, etc.)

• 1 dash salt and pepper

Preheat oven to 375F.

Whisk together eggs and milk.

Heat an ovenproof skillet (e.g., cast iron) on the stove with the olive oil.

To the hot skillet add garlic, spinach, and zucchini. Cook for 1-2 minutes until the spinach wilts and the zucchini starts to soften.

Add the tomatoes, herbs, spices, salt, and pepper.

Pour in the eggs.

Place the skillet into the oven and bake for 20-30 minutes, until eggs are set.

Tip: Feel free to substitute your veggies and use what you have on-hand. Try diced pepper instead of tomatoes, or chopped kale instead of spinach. Have fun with this!