Mexican Egg and Milk Casserole

############# Ingredients: - 8 large eggs - 1 cup milk - 1/2 cup diced onion - 1/2 cup diced bell pepper - 1/2 cup diced tomatoes - 1/2 cup shredded cheddar cheese - 1/4 cup chopped fresh cilantro - 1 tsp chili powder - 1 tsp cumin - Salt and pepper to taste - Cooking spray

Instructions: 1. Preheat the oven to 375°F (190°C). 2. In a large bowl, whisk together the eggs, milk, chili powder, cumin, salt, and pepper. 3. Spray a 9x13 inch baking dish with cooking spray. 4. Spread the diced onion, bell pepper, and tomatoes evenly in the bottom of the baking dish. 5. Pour the egg mixture over the vegetables. 6. Sprinkle the shredded cheese on top of the egg mixture. 7. Bake for 20-25 minutes, or until the eggs are set and the cheese is melted and bubbly. 8. Remove from the oven and let cool for a few minutes. 9. Sprinkle the chopped cilantro on top of the casserole. 10. Cut into 4 equal portions and serve. Nutritional Information (per serving): - Calories: 230 - Protein: 27g - Fat: 5g