Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced red and yellow peppers, red onion, and a pinch of salt. Sauté for about 5 minutes until the vegetables are tender. Stir in the chopped spinach and diced Roma tomatoes, cooking for an additional 2-3 minutes until the spinach wilts. Remove from heat.
In a large mixing bowl, crack all 18 eggs. Add a splash of skim milk, salt, pepper, and a generous sprinkle of Spike seasoning. Whisk until the mixture is well combined and frothy.
Add the sautéed vegetables to the egg mixture and stir gently to combine. Fold in the shredded mozzarella and Parmesan cheese, ensuring the mixture is evenly distributed.
Pour the entire mixture into a greased 9x13 inch baking dish. Spread it out evenly and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden brown.
Once baked, remove the casserole from the oven and let it cool for a few minutes. Cut into squares and serve warm. Enjoy your delicious and nutritious Recipe for Egg Vegetable Casserole!
