Preheat your broiler to high and position the rack about 6 inches from the heat source.

In a large oven-safe skillet (12 inches, broiler-safe), heat 2 tablespoons of olive oil over medium heat.

Add 1 diced bell pepper, 1 cup of sliced mushrooms, and ½ diced onion. Sauté for 5-6 minutes until softened.

Add 2 cloves of minced garlic and 3 cups of fresh spinach. Cook for 2 minutes until the spinach wilts.

In a large bowl, whisk together 10 eggs, ¼ cup of milk, ½ cup of grated Parmesan cheese, 1 teaspoon of salt, and ½ teaspoon of black pepper.

Pour the egg mixture over the vegetables in the skillet, gently stirring to distribute evenly.

Cook on the stovetop without stirring for 5-7 minutes, until the edges are set but the center is still slightly jiggly.

Transfer the skillet to the oven and broil for 3-5 minutes until the top is puffed and golden brown. Check the center reaches 160°F; if it needs longer after browning, lower oven to 350°F and bake gently until done.

Remove from oven and let cool for 5 minutes.

Slice into wedges and serve warm or at room temperature.