Heat oven to 400F.
Heat olive oil in a large skillet over medium heat.
Once hot, add onions to pan and cook until translucent, 4-5 minutes. Stir occasionally so they don’t burn.
Add squash, pepper and olives to pan and heat for 6 to 8 minutes, stirring occasionally.
Add tomato sauce and all spices to pan. Stir well to incorporate.
Beat eggs in a medium bowl. Stir in chopped green onions.
Pour squash and onion mixture into a large glass baking dish (about 11”x7”). Pour eggs evenly over squash.
Bake for 40 to 45 minutes, until eggs are cooked through.