Preheat oven to 350. Pull out your favorite pie pan and spray generously with Nonstick Spray. Set Aside.
Melt butter in a Saute' pan over medium heat. Once melted put in your mushrooms, onions and green peppers until softened and shallots are translucent. Around 5-7 minutes.
In a large bowl, Whisk Eggs, Half and Half and Almond Milk. (You can just use milk. I'm just trying to slowly embrace almond milk. A dash of half and half makes me feel better with the world). Stir in your cheese. And Toss in your Sautéed items. Stir about until all is coated and mixed evenly. Then pour into your prepared pan. I added some sprigs of fresh parsley on top to make it look pretty.
Into the oven it goes. I put a cookie sheet underneath just to make sure nothing bubbled over. Who wants to clean an oven after breakfast. Cook for one hour. Check it. If it's still wobbly in the center I let it go for another 10 minutes. I am not a fan of any runny eggs ever.
Serve Warm and if you have leftovers enjoy them tomorrow although it won't be as super yummy as it was right out of the oven it will do!