Step 1

Preheat the oven to 350ºF. Generously grease a 9x13 inch baking dish with nonstick spray and set aside.

Step 2

Add the olive oil to a large skillet set over medium heat. When hot, add in the onion, bell pepper and salt and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.

Step 3

Working in batches, add in the spinach and cook until wilted. Remove from the heat, then stir in the sun-dried tomatoes. Taste and season with additional salt as needed.

Step 4

In a medium-large bowl, whisk together the eggs, milk, salt and pepper until well combined and smooth.

Step 5

Transfer the veggie mixture to the prepared baking dish and spread evenly, then pour the egg mixture over the top.

Step 6

Bake for about 25 to 30 minutes, until the eggs are cooked through, set and appear puffed (the center should also only jiggle just a tad if you give it a gentle shake).

Step 7

Remove from the oven and let cool for about 10 minutes before digging in. If you run a butter knife gently around the edges, the egg slab will release easier from the pan.