# What you'll need:
→ Vegetables
01 - 1 ripe avocado, diced
02 - 1 small red onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach, roughly chopped
05 - 2 cloves garlic, minced
→ Protein
06 - 8 large eggs
07 - 1 cup canned black beans, drained and rinsed
08 - 1/2 cup crumbled feta cheese (optional)
→ Dairy
09 - 1/4 cup whole milk
→ Spices & Seasonings
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Oils
14 - 2 tablespoons olive oil
# Method:
01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in a 10–12 inch oven-safe skillet over medium heat. Add chopped red onion and diced red bell pepper; sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and ground cumin; cook for 1 minute, allowing the spices to release their aroma.
04 - Add roughly chopped baby spinach and cook for about 1 minute, until wilted.
05 - Gently stir in drained black beans, smoked paprika, chili flakes if desired, salt, and freshly ground black pepper to taste.
06 - In a mixing bowl, whisk together large eggs and whole milk until fully combined.
07 - Pour the egg mixture evenly over the sautéed vegetables in the skillet.
08 - Scatter diced avocado and crumbled feta cheese (if using) evenly across the surface.
09 - Cook undisturbed on the stovetop for 2 to 3 minutes, allowing the edges to begin setting.
10 - Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the eggs are fully set in the center.
11 - Remove from the oven and allow to cool slightly. Slice and serve warm.
