Whisk your eggs together with nut milk, water, garlic, salt, pepper, and 21 Seasoning Salute. Set aside.
Cut onion into thin slices, and chop tomatoes and red peppers into bite-sized pieces.
Heat oven to 400 degrees, making sure your rack is placed towards the middle of the oven.
Then, heat a deep, oven-safe pan (I like to use my All-Clad Deep Sauté Pan) on the stovetop over medium heat with 1-2 tbsp olive oil.
Add veggies and crushed red pepper flakes (if using) and sauté gently.
Reduce heat to low and pour whisked egg mixture over top of veggies. Gently spread veggies to distribute the mixture among the pan.
If using, sprinkle herbs such as basil, rosemary, and sprouts over top of the mixture, then add vegan feta crumbles.
Remove pan from heat, and place into oven for approximately 15 minutes or until cooked through.