Ingredients

1 Tbsp Olive Oil

2 ½ cup Roasted Vegetable, recipe below

6 eggs

3 Tbsp Almond Milk

¼ tsp sea salt

¼ tsp black pepper

½ tsp oregano

¼ tsp smoked paprika

1/8 tsp cumin

¼ cup Feta cheese, crumbled

Directions

Preheat oven to 400 degrees Fahrenheit or 205 degree Celsius. In medium size non-stick sauté pan with a metal handle sauté the roasted vegetables in olive oil. In a small mixing bowl, crack the eggs, and whisk in the almond milk. Add the seasoning. Pour the egg mixture over the vegetable in the sauté pan until covered. Crumble feta cheese over top. Remove from heat and bake for 10-12 minutes until the top is golden brown, cheese is melted and the eggs are pulling away from the side of the pan. Let cool for 5 minutes in the pan before sliding onto a cutting board for service.

6-8 servings

Roasted Vegetables

3 Tbsp Olive Oil

1 eggplant, cubed

1 zucchini, sliced

1 red pepper, julienned

1 green bell pepper, julienned

1 medium white onion, sliced

2 carrots, peeled and sliced

1 tsp sea salt

½ tsp black pepper

Directions

Preheat oven to 425 degrees Fahrenheit or 220 degrees Celsius. In a large baking pan combine all the vegetables. Toss in olive oil, salt and pepper. Roast in oven for 35-40 minutes, removing the baking dish every 12-15 minutes to stir.