Hearty Veggie Casserole

1 head broccoli, cut into florets
salt
1 head cauliflower, cut into florets
black pepper
1 red bell pepper, sliced
1 green Spanish onion, chopped
1 yellow bell pepper, sliced
1 c. chopped spinach leaves, optional
1 c. cherry tomatoes, halved
4 large Eggland’s Best eggs
¼ c. olive oil
½ c. Longmont Dairy milk
1 tsp. Italian seasoning
¼ c. all-purpose flour

In a large bowl, combine broccoli, cauliflower, bell peppers, cherry tomatoes, olive oil, Italian seasoning, chopped green Spanish onion, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat evenly. Spread the vegetables in a 9×13” baking dish.

In a medium bowl, whisk together the eggs, milk, flour, ¼ teaspoon salt, ¼ teaspoon pepper, and the chopped spinach leaves until smooth.

Pour the egg mixture over the vegetables and bake at 400°F for 25‑30 minutes, until the vegetables are tender and the egg mixture is set. Serve immediately.
Note: If you want a creamier egg mixture, you can add an extra ¼ cup milk.