Ingredients:

  • 12 large Eggs
  • 1/2 cup Whole Milk or Half & Half (120 ml)
  • 1 Tbsp All-Purpose Flour (15 g)
  • 1 tsp Kosher Salt (5 g)
  • 1/2 tsp Freshly Cracked Black Pepper (2 g)
  • 1 Tbsp Olive Oil or Butter (15 ml / 14 g)
  • 1 cup chopped Bell Pepper (red or yellow), finely diced (150 g)
  • 1 cup roughly chopped Baby Spinach (40 g)
  • 1/2 cup crumbled Feta Cheese (60 g)
  • 1/4 cup finely sliced Spring Onions (25 g)
  • 1/4 cup shredded Cheddar or Mozzarella (30 g, optional)

Instructions:

  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Line a standard half-sheet pan with parchment paper, leaving a slight overhang. Brush the parchment paper lightly with the 1 Tbsp of olive oil or butter.
  2. Combine Wet Ingredients: In a large bowl, vigorously whisk the 12 eggs with the milk (or cream) until fully homogenous and slightly frothy—about 60 seconds.
  3. Add Dry Ingredients: Whisk in the flour, salt, and pepper until the mixture is absolutely smooth. The flour ensures a stable structure and prevents a watery texture.
  4. Layer the Mix-Ins: Scatter the chopped bell pepper, spring onions, and baby spinach evenly across the bottom of the prepared sheet pan. Ensure the ingredients are spread right up to the edges.
  5. Add Cheese: Scatter the crumbled feta and shredded cheddar (if using) evenly over the vegetable layer.
  6. Pour the Egg Mixture: Carefully and slowly pour the egg mixture over the fillings in the pan. Tilt the pan slightly if necessary to ensure the egg mixture settles evenly.
  7. Bake: Transfer to the oven and bake for 20 to 25 minutes. The eggs are done when the centre is completely set, springs back lightly when touched, and there is no liquid movement when the pan is gently jiggled.
  8. Rest & Slice: Remove the pan from the oven and let it rest for 5–10 minutes. Use the parchment paper overhang to gently lift the cooked eggs onto a large cutting board. Slice into 8 to 10 even rectangles. Serve immediately or cool completely before storing for meal prep.