Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup fresh baby spinach, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup carrots, finely diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat.
  2. Add diced onions, carrots, and red bell peppers; stir until onions are translucent and peppers are slightly charred.
  3. Stir in sliced mushrooms and chopped spinach, cooking until the spinach has wilted and excess moisture has evaporated.
  4. In a large mixing bowl, whisk the eggs and unsweetened almond milk until pale yellow and frothy.
  5. Stir garlic powder, dried oregano, salt, and black pepper into the egg mixture.
  6. Fold in half of the shredded mozzarella cheese.
  7. Pour the egg mixture over the sautéed vegetables in a 9x13 inch baking dish and smooth the top with a spatula.
  8. Sprinkle the remaining mozzarella cheese over the top.
  9. Bake at 350°F (175°C) until the center is set, the edges have pulled away from the sides, and the top is golden brown.
  10. Allow the casserole to rest for 5–10 minutes before slicing to ensure clean cuts.