Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Spread zucchini, red onion, and cherry tomatoes evenly on the baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Toss gently to coat and roast for 10–12 minutes, until the vegetables soften and just begin to caramelize.
While the veggies roast, crack 10 eggs into a large bowl.
Add a generous pinch of salt and pepper.
Whisk until fully combined and slightly frothy.
Once the vegetables are roasted, remove the tray from the oven.
Spread them evenly across the pan if needed.
Sprinkle shredded cheddar cheese over the vegetables.
Pour the whisked eggs evenly over everything.
Scatter chopped fresh basil on top.
Return the sheet pan to the oven and bake for 15–18 minutes, or until the eggs are just set in the center and puffed slightly.
For a golden top, broil for the final 1–2 minutes, watching closely so it doesn’t burn.
Remove from oven and let it cool for 5 minutes to set.
Slice into squares and serve warm, at room temperature, or chilled.
Add a splash of almond milk or cream for a silkier texture.
Swap cheddar for feta, mozzarella, or goat cheese.
Add cooked sausage, smoked salmon, or chickpeas for extra protein.
Leftovers? Store in the fridge for up to 4 days or freeze individual slices for meal prep.