This egg dish is packed with veggies and perfect for an on-the-go breakfast that you can put together for yourself or your family in a pinch and enjoy hot or cold.

Prep Time: 5 minutes

Cook Time: 21 minutes
Total Time: 26 minutes
Serves: 6


  • 2 tablespoons extra-virgin olive oil
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • ½ small red onion, thinly sliced
  • 2 cups packed baby spinach
  • ¼ cup sun-dried tomatoes (not packed in oil), chopped
  • 1 clove garlic, sliced
  • 10 large eggs, beaten
  • Kosher salt
  • Freshly ground black pepper
  • Hot sauce, optional for serving


  1. Preheat oven to 375 degrees F.
  2. Heat oil in a medium oven-safe nonstick skillet at medium-high heat. Add bell peppers and onion and cook, stirring occasionally, for 6 to 7 minutes, or until softened. Add spinach, sun-dried tomatoes and garlic and cook, stirring frequently for about 1 minute, or until spinach is just wilted and still vibrant green.
  3. Reduce heat to low and add eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake 13 to 15 minutes, or until eggs are set.
  4. Let stand for 5 minutes. Slice into 6 pieces, serve straight from the skillet, add hot sauce if desired, and enjoy!

Refrigerate in an air-tight container for up to 1 week.

Recipe adapted from