Savory Veggie Frittata

Ingredients

Olive oil

2 tablespoons

Bell peppers

1 cup, diced

Zucchini

1 cup, diced

Mushrooms

1 cup, sliced

Spinach

2 cups, fresh

Eggs

6 large

Milk

1/4 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Cheddar cheese

1 cup, shredded

Fresh herbs (such as parsley or basil)

1/4 cup, chopped

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 bell peppers, zucchini, and sliced mushrooms. Sauté until the vegetables are tender, about 5 minutes.
4. Stir in the fresh spinach and cook until wilted, about 2 minutes.
5. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
6. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.
7. Sprinkle the shredded cheddar cheese and chopped fresh herbs over the top.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and golden brown on top.
9. Once baked, remove from the oven and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature.