Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ zucchini, shredded
- ½ cup broccoli florets
- ¼ cup sun dried tomatoes, chopped
- 6 eggs
- 2 Tbsp almond milk
- ¼ cup Parmesan cheese
- 1 tsp. dried oregano
- ¼ tsp. red pepper flakes
- ½ tsp. pepper
- Pinch of sea salt
Instructions
- Preheat oven to 375 degrees.
- In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside.
- In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.
- Poor egg mixture over top of the veggies in the skillet until evenly coated and cook on medium heat until bottom is set, about 5 to 6 minutes.
- Transfer skillet to oven and continue to cook until edges are slightly brown, about 10 to 15 minutes. You’ll know it’s done when a knife inserted comes out clean.
Source : allrecipes.Com
