In a skillet over medium heat, add a bit of olive oil. Sauté the garlic and onion until fragrant. Add the diced chicken and cook until lightly browned.
Add the Vegetables:
Stir in the bell peppers, zucchini, and chopped tomato. Cook for 5–7 minutes until the vegetables are tender.
Season and Simmer:
Add tomato paste and Italian seasoning. Season with salt and pepper. Mix well and let it simmer for a few minutes.
Prepare the Egg Mixture:
In a bowl, beat the eggs with a pinch of salt.
Combine and Bake:
Transfer the chicken and veggie mixture into a baking dish. Pour the beaten eggs over the top and sprinkle with grated cheese.
Bake:
Preheat the oven to 375°F (190°C) and bake for 20–25 minutes or until the eggs are set and the top is golden.
Serving and Storage Tips
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