Directions
Heat the oven to 375°F. Whisk the eggs, milk, salt and pepper until evenly blended.
Heat the oil in a 10-inch oven-safe skillet over medium heat. Cook the bell pepper 3 to 4 minutes, until softened. Add the spinach and green onions and stir 1 minute, until the spinach wilts.
Pour the eggs over the vegetables and sprinkle with the cheese. Cook without stirring for 2 to 3 minutes, until the edges begin to set.
Transfer to the oven and bake 12 to 15 minutes, until the center is set and no longer jiggles.
Let stand 3 minutes, then cut into wedges.
Tip
Use an oven-safe skillet, and remember the handle is hot when you take it out.
Storing
Refrigerate up to 3 days and reheat until steaming hot (165°F).
Swaps
Swap in any cooked vegetable and any shredded cheese you have. Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.