Veggie Quinoa Bake

2 green bell peppers - chopped in 3/4 inch chunks
1 red onion - chopped in 3/4 inch chunks
1 pint cherry tomatoes - whole
2 pints mushrooms - chopped in 3/4 inch chunks
3/4 cup olives - quartered (kalamata is good)
5-6 oz feta cheese - crumbled or chopped
2 tsp dried oregano
1/2-1tsp salt (to taste, usually somewhere between depending on how many olives and feta used)
1 cup quinoa
2 eggs

1.  Preheat oven to 400 degrees.
2.  Rinse and cook quinoa to package direction.  Allow to cool slightly.
3.  While quinoa cooks, roast bell peppers, onion and tomatoes on sheet pan 20 minutes, tossing after 10 minutes.
4.  Add mushrooms to sheet pan, toss with roasted veggie and mound a little in the middle (see picture), roast an additional 5 minutes.
5.  Mix quinoa, veggies, oregano, salt, feta and olives together in a large bowl, mashing the tomatoes as you see them (not a big deal but what I do).  Be sure it is cool enough, then add the eggs.  You don't want to make scrambeled eggs, so make sure the mixture is not too hot.
6.  Pour into a baking dish and bake in the 400 degree oven for 20-25 minutes or until slightly browned on top and egg is cooked through.