Golden Vegetable & Herb Bake

• •1 tbsp olive oil
• •1 large onion, chopped
• •2 cloves garlic, minced
• •1 head broccoli, cut into small florets
• •1 cup sliced mushrooms
• •1 red bell pepper, diced
• •2 cups fresh spinach, roughly chopped
• •4 large eggs
• •1 cup milk (any kind)
• •1/2 cup grated cheese (cheddar or mozzarella work well)
• •2 tbsp fresh parsley, chopped
• •1 tbsp fresh dill, chopped
• •Salt and black pepper to taste
• •A pinch of nutmeg (optional)

1. 11. Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
2. 22. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. 33. Stir in the broccoli florets and diced bell pepper. Cook for 5-7 minutes, until they start to soften slightly.
4. 44. Add the sliced mushrooms and cook until they release their liquid and it evaporates, about 5 minutes.
5. 55. Finally, stir in the chopped spinach and cook just until it wilts. Remove the pan from the heat.
6. 66. Spread the cooked vegetable mixture evenly into the prepared baking dish.
7. 77. In a separate bowl, whisk together the eggs, milk, grated cheese, chopped parsley, chopped dill, salt, pepper, and nutmeg (if using) until well combined.
8. 88. Pour the egg mixture evenly over the vegetables in the baking dish. Gently tilt the dish to ensure the mixture settles around all the vegetables.
9. 99. Bake for 25-30 minutes, or until the egg mixture is set and lightly golden on top. A knife inserted into the center should come out clean.
10. 1010. Let it rest for a few minutes before slicing and serving.

The yolk of an egg gets its vibrant color from pigments called carotenoids, like lutein and zeaxanthin, which are also beneficial antioxidants found in many colorful vegetables.