# What You Need:
→ Vegetables
01 - 1 cup asparagus spears, trimmed and cut into 1-inch pieces
02 - 1 cup cherry tomatoes, halved
03 - 1 cup red and/or yellow bell pepper, diced
04 - 1 cup baby spinach, coarsely chopped
05 - 1/2 cup red onion, thinly sliced
→ Eggs & Dairy
06 - 12 large eggs
07 - 1/2 cup whole milk
08 - 1 cup crumbled feta cheese (or crumbled goat cheese)
09 - 1/4 cup grated Parmesan cheese
10 - 2 tablespoons olive oil
→ Herbs & Seasonings
11 - 2 tablespoons fresh chives, finely chopped
12 - 2 tablespoons fresh parsley, chopped
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/4 teaspoon smoked paprika (optional)
# How-to Steps:
01 - Preheat oven to 400°F. Line a rimmed 18x13-inch sheet pan with parchment paper or lightly grease it with olive oil.
02 - In a large bowl, whisk the eggs, whole milk, salt, black pepper and smoked paprika until smooth and slightly frothy.
03 - Stir the crumbled feta, grated Parmesan, chopped chives and parsley into the egg mixture until evenly combined.
04 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add asparagus, diced bell pepper and sliced red onion and sauté for 3 to 4 minutes until just tender.
05 - Add the chopped spinach to the skillet and cook for about 1 minute, just until wilted; remove from heat.
06 - Spread the sautéed vegetables and the halved cherry tomatoes in an even layer over the prepared sheet pan.
07 - Pour the egg, cheese and herb mixture evenly over the vegetables, tilting the pan or gently shaking it to level the mixture so ingredients are well distributed.
08 - Bake in the preheated oven for 22 to 25 minutes, until the eggs are puffed, golden at the edges and fully set in the center.
09 - Allow the pan to cool for about 5 minutes, then slice into 8 equal portions and serve warm or at room temperature.
