2 small zucchini, diced
1 cup of cherry tomatoes, halved
1 cup of baby portobello mushrooms, sliced
1/4 cup of red onion, minced
1 tablespoon fresh parsley (reserve some for garnish)
1 teaspoon fresh thyme (reserve some for garnish)
1/2 teaspoon garlic powder
1/4 cup oat milk
1 tablespoon of parmesan cheese
1 teaspoon Truff Hot Sauce (or your favorite type of hot sauce)
Optional: 2 tablespoons of feta & mozzarella cheese
Salt and pepper, to taste
Approximate time to make- 30 minutes
1. Preheat your oven to 425.
2. Take out a cast iron skillet and add 1 tablespoon of avocado oil. Bring the pan up to a medium heat and add the zucchini, tomatoes, mushrooms and onion. Season with 1/2 teaspoon of salt, pepper, and garlic power plus your fresh herbs. Cook until the liquid from the veggies is completely evaporated, about 10 minutes.
3. Meanwhile, whisk the eggs, oat milk, Parmesan cheese, Truff Hot Sauce, and a pinch of salt and pepper. Once the veggies have softened, pour the egg mixture in and move the mixture around so the eggs coat the bottom of the pan. Cook for a minute or two or until the edges set and then bake in the oven for 15 minutes.
4. Once it's baked for 15 minutes, remove the oven, garnish with parsley and thyme and enjoy!