Preheat your oven to 375°F and position a rack in the center.

Warm olive oil in a 10-inch ovenproof skillet over medium heat.

Add diced red bell pepper and zucchini; cook until tender and caramelized, about 5 minutes.

Stir in baby spinach and halved cherry tomatoes; cook for another 2 minutes until spinach is wilted.

In a bowl, crack the eggs and add milk, chopped fresh herbs; whisk until smooth and frothy.

Pour the egg mixture over the sautéed vegetables; tilt the skillet to coat evenly.

Bake in the oven for 18-20 minutes, until the center is set and edges puff slightly.

Let rest for 5 minutes, then slice into wedges and garnish with cheese.