Preheat oven to 350°F. Lightly coat an 8 x 8-inch pan with nonstick oil spray.
Whisk eggs and milk together in a medium-sized bowl until the mixture is of uniform consistency.
Add spices and continue to whisk until combined.
Evenly distribute the vegetables on the bottom of the coated pan. Add egg mixture and gently swirl with a fork or whisk.
Bake for 30-35 minutes, until eggs are set. Be careful not to over-bake.
Serve immediately or let cool and cut into individually-sized portions for the week. You can microwave each portion for about 30 seconds to reheat in the morning. Enjoy! 🙂