Whole-Food Baked Egg and Vegetable Casserole

Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish with a small amount of olive oil.

Heat the remaining extra virgin olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until softened.

Add the diced zucchini and minced garlic to the skillet. Cook for another 3 to 4 minutes until the zucchini is tender and fragrant.

Toss in the chopped baby spinach and stir just until wilted, about 1 minute. Remove the skillet from the heat.

In a large mixing bowl, whisk together the large eggs, whole milk, kosher salt, and freshly ground black pepper until smooth and fully combined.

Spread the cooked vegetable mixture evenly across the bottom of the prepared baking dish.

Pour the whisked egg mixture directly over the vegetables, ensuring the liquid distributes evenly throughout the dish.

Sprinkle the grated sharp cheddar cheese evenly over the top of the egg and vegetable mixture.

Bake in the preheated oven for 30 to 35 minutes, or until the eggs are completely set in the center and the cheese is golden and bubbling.

Remove from the oven and let rest for 10 minutes before slicing. Garnish with fresh chopped chives and serve warm.