Egg bake lunch

So last night to eat along with cod I made a vegetable medley just by cooking on the stove top

1 onion sliced
1 red bell pepper sliced
A little less than 8 oz mushrooms sliced
2 zucchini sliced

Some salt, pepper and balsamic vinegar until everything was nice and soft (add the zucchini last to make sure it doesn't over cook!)

Anyway, there was plenty left over so today for lunch I decided to use it in a nice egg bake type of thing. I'd say this is about 4 good sized servings

6 eggs
about 1 cup of the mix above
about 1/2 cup loosely packed spinach, roughly chopped
2 roma tomatoes diced
about 2 ounces deli turkey (or any kind of meat/bean you want to add) roughly chopped
Salt and pepper
2% reduced fat shredded cheese

Whisk the eggs and then mix in the rest of the ingredients. Pour it all into a casserole dish and put it in the over at 350F for about 45 minutes. Sprinkle about 1/2 cup cheese on top and leave it in the oven just until melted and slightly browned.

We ate it with refried pinto beans, sliced avocado and half a slice of rosemary sourdough bread from Whole Foods.

For the refried pinto beans just drain and rinse 2 cans of pinto beans to reduce the sodium. Add about 2 cups fresh water and the beans into the food processor and pulse just until the beans have broken up. Add to a pot on the stove top over high heat and when it comes to a boil reduce to low heat and let simmer, stirring, until thickened substantially, about 20-30 minutes. You don't need to constantly stir, just stir every once in a while to ensure the bottom is not sticking. If you'd like, to add more flavor, you can saute some onion and garlic before adding the bean mixture to the pan.