Directions

1.    Preheat the oven to 375°F.
2.    In a bowl, whisk the eggs with milk, oregano, salt, and pepper.
3.    Heat the olive oil in an oven-safe skillet over medium heat. Sauté the onions until  translucent. Add the garlic and cook for another 30 seconds.Stir in the zucchini and  cherry tomatoes, cooking until softened, about 4-5 minutes. Add the spinach and roasted  red peppers, stirring until the spinach wilts.
4.    Evenly distribute the vegetables in the skillet, then pour the egg mixture over the top. Tilt  the skillet to ensure the eggs cover the veggies. Sprinkle the olives and feta cheese on  top.
5.    Transfer the skillet to the preheated oven. Bake for
10-    12 minutes, or until the eggs are  set and the top is slightly golden.
6.    Remove from the oven and let cool slightly. Slice into wedges and serve warm.