Summer Veggie Frittata Flavorful and Simple Dish

Ingredients

• 6 large eggs
• 1 cup cherry tomatoes, halved
• 1 whole zucchini, diced
• 1 whole bell pepper (red or yellow), diced
• 1 cup fresh spinach, chopped
• 0.5 cup feta cheese, crumbled
• 0.25 cup fresh basil, chopped
• 1 teaspoon garlic powder
• to taste salt and pepper
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, crack the eggs and whisk them until well beaten. Season with garlic powder, salt, and pepper.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the diced zucchini and bell pepper, sautéing for about 5 minutes until just tender.
4. Stir in the halved cherry tomatoes and chopped spinach, cooking for another 2-3 minutes until the spinach is wilted.
5. Pour the beaten eggs evenly over the vegetables in the skillet and gently stir to combine.
6. Sprinkle the crumbled feta cheese and chopped basil on top.
7. Cook on the stovetop for about 3-4 minutes until the edges start setting, then transfer the skillet to the preheated oven.
8. Bake for 15-20 minutes or until the frittata is completely set in the center and lightly golden on top.
9. Remove from the oven and let it cool for a few minutes before slicing.