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

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

Cook pepper and onion 4-5 minutes, stirring infrequently to let them brown.

Add mushrooms; cook another 3-4 minutes until golden.

Add zucchini and 2 cups fresh spinach; cook 2 minutes until spinach wilts and zucchini is tender-crisp.

Season vegetables with ½ teaspoon garlic powder, salt, and pepper; push to pan sides.

Whisk 8 eggs with 2 tablespoons milk, salt, and pepper in a bowl.

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.