1-Getting started with this egg vegetable casserole is straightforward and fun. Begin by preheating your oven to 375 degrees Fahrenheit and coating a 9×13-inch baking dish with olive oil to keep everything from sticking. This simple step sets the stage for a dish that’s both easy and delicious.

2-In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers, then add the mushrooms and carrots. Cook them until they’re tender, which takes about 5 minutes, and stir in the spinach next. Let the spinach wilt and the liquid evaporate for another 5 minutes before removing from heat.

3-Mix in the potatoes and red pepper strips, then transfer the whole mixture to your prepared baking dish and spread it evenly. Sprinkle the shredded cheese on top for that gooey goodness. In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper, then pour it over the veggies and cheese. Bake for 50 to 55 minutes until the top is golden-brown and a knife inserted in the center comes out clean. Let it cool for 5 minutes before slicing, and you’re ready to serve a nutritious meal.