Preheat the oven to 400 degrees F.

Heat a cast iron pan (or oven safe pan) over medium heat. Add grapeseed oil and swirl to coat.

Prepare ingredients. Slice the zucchini in half, then thinly slice each half. Thinly slice bell peppers and shallots. Mince the garlic. Add to a mixing bowl as you go.

Next, add vegetables to the pan. Season with salt, pepper, and oregano. Sauté for 7 minutes.

Add the baby spinach and stir. Cook until wilted, about 3 minutes.

Slice mozzarella cheese into small pieces and add to the pan.

Crack the eggs into a medium mixing bowl. Combine with heavy cream and grated pecorino Romano cheese and whisk well.

Pour eggs over the veggies into the pan.

Cook until edges begin to set, about 5 minutes.

Next, add the pan to the oven on the center rack. Bake for 15 minutes.

Garnish with fresh chopped parsley and cheese and enjoy.