Breakfast Casserole

– 12 large eggs – 1 cup milk, any kind – 1¼ teaspoons sea salt – 2 tablespoons extra-virgin olive oil, plus more for the baking dish – ½ medium yellow onion, chopped – Freshly ground black pepper

Ingredients

1. Lower the oven temperature to 350°F and oil a 9x13-inch baking dish. . In a big bowl, whisk together eggs, milk, and a bit of salt.

Heat olive oil in a large skillet on medium heat. Add onion, salt, and pepper. Cook for 5 to 8 minutes until they're soft.

Then add garlic, red pepper, and green pepper. Cook for 2 more minutes. Add spinach and half of the green onions and cook until the spinach wilts.

Put the roasted potatoes in the baking dish in an even layer. Sprinkle 1 cup of cheese on top, then add the sautéed veggies.

Pour the egg mixture over everything and sprinkle the remaining cheese and green onions on top.

Heat olive oil in a large skillet on medium heat. Add onion, salt, and pepper. Cook for 5 to 8 minutes until they're soft.