Veggie-Loaded Frittata

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• salt and black pepper
• 2 tbsp olive oil
• 1 small zucchini
• 1/2 red bell pepper
• 1/4 red onion
• 2 cups baby spinach
• 1/2 cup cherry tomatoes
• 3/4 cup shredded cheese

Steps

1. 1Heat the oven to 375°F. Whisk the eggs, milk, salt, and pepper together and set aside.
2. 2Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the zucchini, bell pepper, and onion until softened, 5 minutes.
3. 3Add the spinach and cherry tomatoes and cook just until the spinach wilts, 1 to 2 minutes. Spread the vegetables evenly across the pan.
4. 4Pour the eggs over the vegetables and scatter the cheese on top. Cook undisturbed 2 to 3 minutes until the edges just start to set.
5. 5Transfer to the oven and bake 15 to 18 minutes until puffed, set in the center, and lightly golden.
6. 6Let rest 5 minutes before slicing into wedges. Delicious warm or at room temperature.