Savory Vegetable Frittata Easy Weeknight Meal

Ingredients

• 6 large eggs
• 0.25 cup milk
• 1 cup spinach, chopped
• 0.5 cup cherry tomatoes, halved
• 1 small zucchini, diced
• 0.5 bell pepper red or yellow, diced
• 0.25 cup red onion, finely chopped
• 0.5 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 to taste salt
• 1 to taste pepper
• 1 handful fresh herbs (such as parsley or basil) for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper. Set aside.
3. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add the chopped red onion and bell pepper. Sauté for 2-3 minutes until the onions are translucent.
4. Add the zucchini and cherry tomatoes to the skillet. Continue to cook for another 3-4 minutes until the vegetables are slightly tender.
5. Stir in the chopped spinach and cook for an additional minute until wilted.
6. Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently to combine. Sprinkle the feta cheese evenly over the top.
7. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.
8. Bake for 15-20 minutes, or until the frittata is puffed and golden brown, and a toothpick inserted into the center comes out clean.
9. Remove the frittata from the oven and let it cool slightly before slicing into wedges.