1. 1. Preheat the oven to 375°F (190°C).

2. 2. Boil the tortellini according to package instructions. Drain and set aside.

3. 3. In a large skillet, melt butter over medium heat. Add chopped spanish onion and chiles, sauté until softened.

4. 4. Add broccoli florets, cauliflower florets, baby carrots, corn, peas, and spinach to the skillet. Cook until vegetables are tender.

5. 5. In a separate bowl, whisk together eggs and milk. Pour the egg mixture over the vegetables in the skillet.

6. 6. Stir in cooked tortellini and mix well.

7. 7. Transfer the mixture to a baking dish and top with whipped topping.

8. 8. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown.

9. 9. Serve hot and enjoy!