Sheet-Pan Veggie & Egg Breakfast

• 2 tablespoons extra-virgin olive oil, divided
• 1 (13-ounce) bunch Swiss chard, thinly sliced
• 1 (10-ounce) package cremini mushrooms, sliced
• ½ teaspoon salt, divided
• 18 large eggs
• ¼ cup unsweetened almond milk (or other dairy or nondairy milk)
• 2 teaspoons finely chopped fresh dill
• ½ cup sliced rinsed roasted red peppers
• ⅓ cup rinsed sliced black olives

1. Preheat oven to 325°F. 
2. Coat a large rimmed baking sheet with cooking spray.
3. Heat 1 tablespoon oil in a large skillet over medium heat. 
4. Add sliced Swiss chard; cook, stirring occasionally, until tender and dark green, 4 to 5 minutes. 
5. Transfer the chard to a plate and let cool slightly. 
6. Place the chard in a clean kitchen towel and squeeze to remove as much liquid as possible. 
7. Spread the chard in an even layer on the prepared baking sheet.
8. Heat the remaining 1 tablespoon oil in the skillet over medium heat. 
9. Add sliced mushrooms; cook, stirring occasionally, until lightly browned, 4 to 6 minutes. 
10. Sprinkle with ¼ teaspoon salt. 
11. Transfer the mushrooms to the baking sheet and spread in an even layer with the chard.
12. Whisk 18 eggs, ¼ cup almond milk (or other milk), 2 teaspoons dill and the remaining ¼ teaspoon salt in a large bowl until well combined. 
13. Pour the egg mixture over the vegetables on the baking sheet. 
14. Sprinkle with ½ cup roasted red peppers and ⅓ cup olives. 
15. Bake, rotating the pan from back to front halfway through, until the eggs are just set, 20 to 23 minutes. Let cool for about 2 minutes before cutting into 9 slices and serving.