2- tsp. olive oil
¼- onion, diced
1-small-diced Yukon gold potato
1-cup diced red pepper
1-cup diced zucchini
1-cup chopped mushrooms
½- tsp. + ½- tsp. salt
⅛- tsp. garlic powder
¼- tsp. black pepper
2- cups chopped spinach
1- cup grated organic cheese or organic tofu
1 ½- cups salsa, like Pace picante sauce
Sauté onions in a large sauté pan, on medium heat, until transparent.
Add veggies, ½- tsp. salt and seasonings.
Cover, until softened, (about 8- min.)
Spray a 13 x 9 x 3” inch-baking pan with oil.
Pour the sautéed veggies in the dish.
Top with spinach and cheese or tofu.
Beat 6- eggs with ½- tsp. salt, a pinch of pepper and pour over the veggies.
Cover with foil and bake at 350° for 30- min.
Uncover and spread salsa all over the top.
Bake uncovered for another 15 to 20- minutes or until bubbly around the edges.