Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small red onion, diced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 8 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 oz crumbled goat cheese
  • 2 tbsp fresh chives, finely chopped
  • 1/4 tsp ground nutmeg
  • salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced zucchini, red bell pepper, yellow bell pepper, and red onion with olive oil, salt, and pepper on the baking sheet.
  3. Spread vegetables in a single layer and roast for 20–25 minutes until edges are mahogany-colored and tender. Remove from oven and let cool slightly.
  4. Lower the oven temperature to 350°F (175°C).
  5. In a large bowl, whisk 8 eggs and heavy cream until smooth and no streaks of egg white remain.
  6. Fold in the grated Parmesan, chopped chives, and nutmeg. Season with a pinch of salt and pepper.
  7. Grease a 12-inch oven-safe skillet with butter or oil.
  8. Spread the roasted vegetables evenly across the bottom of the skillet.
  9. Pour the egg mixture over the vegetables, ensuring they are fully submerged.
  10. Dot the top with crumbled goat cheese, pressing slightly into the eggs.
  11. Bake for 20–30 minutes until edges are puffed and golden, and the center has a slight jiggle.