Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 cup (150g) diced yellow onion
  • 2 cups (300g) fresh baby spinach, roughly chopped
  • 1 cup (150g) red bell pepper, diced
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 8 large eggs
  • 1/2 cup (120ml) whole milk
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) smoked paprika

Instructions:

  1. Heat the butter and olive oil over medium heat in a 10-inch oven-safe skillet.
  2. Add the diced yellow onion and red bell peppers, stirring frequently until the onions are translucent and the peppers have softened.
  3. Toss in the chopped baby spinach and cook for 2-3 minutes until wilted, then spread the vegetables evenly across the bottom of the pan.
  4. In a large mixing bowl, whisk together the eggs, milk, garlic powder, and smoked paprika until frothy and pale yellow.
  5. Stir the shredded sharp cheddar cheese into the egg mixture.
  6. Pour the egg mixture slowly over the sautéed vegetables in the skillet, tilting the pan to fill all gaps.
  7. Let the mixture simmer on the stovetop for 3-5 minutes without stirring until the edges are set and pulling away from the sides.
  8. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 12-15 minutes until the center has a slight jiggle and the top is golden brown.