Dice all vegetables into small, uniform pieces: 1 bell pepper, ½ onion, 1 cup of mushrooms, and 1 zucchini.

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.

Add the diced bell pepper and onion. Cook for 4-5 minutes without stirring too much, allowing them to brown.

Add the mushrooms and cook for another 3-4 minutes until golden.

Add the zucchini and 2 cups of fresh spinach. Cook for 2 minutes until the spinach wilts and the zucchini is tender-crisp.

Season the vegetables with ½ teaspoon of garlic powder, salt, and pepper. Push to the sides of the pan.

In a bowl, whisk together 8 eggs with 2 tablespoons of milk, salt, and pepper.

Reduce heat to medium-low. Pour eggs into the skillet and let sit for 30 seconds.

Scramble gently with vegetables until no liquid egg remains and the mixture reaches 160°F.

Remove from heat and stir in the 1 cup shredded cheddar until melted.

Serve immediately with toast and hot sauce on the side.