Garden Vegetable Frittata

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/2 cup shredded cheddar cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, pepper, and oregano.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add red onion and garlic, sauté for 1 minute until fragrant.
5. Add zucchini and bell pepper, cook for 3-4 minutes until slightly softened.
6. Add spinach and tomatoes, stir for 1 minute until spinach wilts.
7. Pour egg mixture evenly over vegetables.
8. Sprinkle cheese on top.
9. Cook on stovetop for 2-3 minutes until edges begin to set.
10. Transfer skillet to oven and bake for 12-15 minutes until center is set and top is lightly golden.
11. Remove from oven and let cool for 2 minutes before slicing.

Notes

• Use an oven-safe skillet with a heat-resistant handle to safely transfer to the oven.
• Prep all vegetables before cooking to ensure smooth cooking process.
• You can substitute any vegetables based on what's available in your garden.
• Frittata can be served warm, at room temperature, or chilled the next day.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.