Ingredients:

  • 2 cups (300g) diced Yukon Gold potatoes
  • 1 cup (150g) broccoli florets, chopped small
  • 1 red bell pepper, diced
  • 1 medium red onion, diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 10 large eggs
  • 1/2 cup (120ml) whole milk

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a 13x18 inch rimmed baking sheet with parchment paper.
  2. Toss the diced potatoes, broccoli, bell pepper, and red onion with olive oil, salt, and pepper. Spread them in a single layer on the pan and roast for 12–15 minutes until potatoes are tender and onions are charred.
  3. While vegetables are roasting, crack 10 eggs into a large bowl. Add milk, salt, and pepper. Whisk vigorously for 60 seconds to incorporate air for a fluffy texture.
  4. Remove the pan from the oven and pour the egg mixture directly over the roasted vegetables, tilting the pan to ensure eggs fill every corner.
  5. Return to the oven and bake for 12–15 minutes until the center is set.
  6. Remove from oven and slice into 12 pieces.