Serves 6

Ingredients

4 tablespoons olive oil

1 cup diced red onion

2 cups diced heirloom tomatoes

2 cups green beans

1 cup diced green bell pepper

1 1/2 cups (1/2-inch) sliced zucchini

1 1/2 cups (1/2-inch) pieces asparagus

1 cup baby spinach

1 cup parmesan cheese (or vegan cheese)

1 1/2 cups sliced cooked potatoes

1/2 teaspoon freshly ground black pepper

12 large eggs

Method

1. Preheat oven to 350℉.
2. Heat oil in heavy 10-inch skillet over medium heat. Cook onion with a pinch of salt,
   stirring occasionally, until onions soften and start to turn translucent, 5 to 6 minutes.
3. Add peppers, green beans, and zucchini; season with pinch of salt. Cook until
   zucchini start to get tender and pale green, about 5 minutes.
4. Add tomatoes and asparagus and cook until bright green, about 1 minute.
5. Add spinach and another pinch of salt, cooking until wilted, 1 minute.
6. Stir in cooked potatoes and heat through, about 5 minutes.
7. Crack 12 large eggs into a bowl. Add salt, and pepper. Whisk for at least 30 seconds.
8. Pour eggs into over vegetables in skillet over medium heat. Add ½ cup of cheese;
   stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
9. Bake in preheated oven until eggs are set, 15 to 20 minutes, then serve.