Preheat the oven to 375ºF.

Wash and dry the spinach and roughly chop it.

Slice the scallions into thin rounds.

Cut the grape tomatoes in half.

Cut the bell pepper into six thin rings, and dice the remaining pepper.

Heat 2 tablespoons olive oil in a large frying pan on medium heat.

Add the scallions to the pan and cook for 2-3 minutes.

Add the peppers and cook for 4-5 minutes.

Add the spinach and season with salt and pepper. Cook for 2-3 minutes or until the spinach has wilted.

Remove vegetables from the heat and set aside.

In a large bowl, whisk together 6 large eggs, 1 ½ cups ricotta,1 teaspoon table salt, and 1 teaspoon ground pepper.

Add sautéed vegetables and the halved tomatoes to the cheese and egg mixture.

Grease a large casserole dish.

Add the egg mixture to the dish.

Top with shaved parmesan.

Add the rings of pepper on top, creating two rows of three.

Put the casserole in the preheated oven. Bake for 10 minutes.

Remove from the oven and carefully add the eggs, cracked, into the pepper rings.

Cover with the aluminum foil and return to the oven and bake for another 15-20 minutes or until the eggs have set.

Remove from the oven.

Enjoy!