Bell Pepper and Zucchini Frittata

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Bell peppers

2, any color, diced

Zucchini

1 medium, diced

Eggs

6 large

Milk

1/4 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Cheddar cheese

1 cup, shredded

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the diced onion, bell peppers, and zucchini to the skillet. Sauté until the vegetables are tender, about 5-7 minutes.
4. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
5. Pour the egg mixture evenly over the cooked vegetables in the skillet.
6. Sprinkle the shredded cheddar cheese over the top of the frittata.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and golden brown on top.
8. Once cooked, remove from the oven and allow to cool for a few minutes.
9. Garnish with fresh parsley before slicing into wedges and serving warm.