Ingredients:

  • 12 large eggs
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1 cup diced Yukon Gold potatoes
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup red bell pepper, diced
  • 2 tbsp extra virgin olive oil
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh chives, minced

Instructions:

  1. Preheat your oven to 180°C (350°F). Line a 13x18 inch rimmed baking pan with parchment paper, ensuring it climbs up the sides slightly.
  2. Toss the diced potatoes with 1 tablespoon of olive oil and a pinch of salt directly on the pan. Roast for 10–12 minutes until the potatoes are fork-tender and just starting to brown.
  3. In a large bowl, whisk together the 12 eggs, heavy cream, salt, pepper, and garlic powder vigorously for at least 60 seconds until the mixture is frothy and fully homogenized.
  4. Pull the pan out and scatter the chopped spinach and halved cherry tomatoes, and red bell pepper over the roasted potatoes.
  5. Carefully pour the egg mixture over the vegetables in the pan. Sprinkle the feta cheese evenly across the top.
  6. Bake for 12–15 minutes, or until the eggs are just set in the center and slightly golden. Garnish with fresh chives before slicing into squares.