Ingredients for 6 servings:
1. 1/2 red bell pepper, cut into thin strips about one inch long
2. 1/2 portabella mushroom, cut into strips
3. 1 roma tomato, diced
4. 1 cup fresh spinach leaves
5. 1/2 cup chopped broccoli floret
6. 1/2 teaspoon extra virgin olive oil
7. 1/4 teaspoon ground pepper (to taste)
8. 1/4 teaspoon kosher salt or 1/4 teaspoon sea salt
9. 1 1/2 tablespoons feta cheese
10. 1 ready-made pie crust
11. 4 eggs
12. 1 1/4 cups milk
13. 1/2 teaspoon dried rosemary
14. 1/2 teaspoon dried basil

Directions:
1. Chop all vegetables, and toss them with the extra virgin olive oil, kosher salt, and pepper.
2. Place vegetables in pie crust.
3. Sprinkle feta on top.
4. In a separate bowl, beat together eggs, milk, rosemary and basil.
5. Pour into pie crust, over vegetables-smoosh vegetables down if necessary to get them coated with egg mixture.
6. Bake at 425°F for 15 minutes.
7. Reduce heat to 350°F and bake 15-20 minutes longer, until knife in center comes out clean.

Enjoy your meal!