- Preheat oven to 350 degrees.
- On a stove-top, add onions and peppers into a heated sauté pan.
- Cook for 1 minute, then add tomatoes and spinach.
- Cook until spinach is wilted.
- Place mixture in a non-stick casserole dish.
- In a separate bowl, whisk eggs together with salt and pepper and beat until they are fluffy.
- Pour egg mixture over vegetables.
- Bake uncovered for 20 minutes in the oven.
Chef’s Tip: You can use leftovers as a topping to your favorite green salad.