Prepare the Squash (1 cup), Onion (1/3 cup), Bell Pepper (1/2 cup), Fresh Oregano (1 tablespoon), and mince the Garlic (2 clove).
Heat Olive Oil (1 1/2 tablespoon) in an ovenproof skillet over medium heat.
Add squash, peppers, onion, oregano, Salt (1/4 teaspoon), Ground Black Pepper (1/8 teaspoon), and minced garlic. Cover and cook until veggies are tender.
Prepare the Tomato (1/2 cup) and stir it in. Cook uncovered for 5 minutes or until liquid evaporates.
In a separate bowl, combine the Large Egg (9), Salt (1/4 teaspoon), and Ground Black Pepper (1/8 teaspoon) in the bowl and whisk together. Pour egg mixture into pan over veggies stirring gently.
Cover, reduce heat, and cook 15 to 25 minutes until set in the center.
Cut into wedges and serve.