Vegetable Frittata

Method

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a large bowl, whisk together the eggs, milk, Parmesan, salt, and pepper until frothy and fully combined.

3. 3
   Sautéing

   Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onion and bell pepper, and sauté until softened and lightly golden, about 5 minutes.

   ⏲ 5 min

4. 4
   Sautéing

   Add zucchini and cook, stirring occasionally, until just tender and slightly browned, about 3 minutes.

   ⏲ 3 min

5. 5
   Sautéing

   Add spinach and cook until wilted, about 1 minute. Spread the vegetables evenly across the skillet.

   ⏲ 1 min

6. 6

   Reduce heat to low, then pour the egg mixture over the vegetables. Gently stir to distribute the vegetables, then let cook without stirring until the edges are set but the center is still runny, about 3 minutes.

   ⏲ 3 min

7. 7
   Baking

   Transfer the skillet to the preheated oven and bake until the frittata is puffed, golden on top, and just set in the center, about 10 minutes.

   ⏲ 10 min

8. 8

   Remove from oven and let rest for 5 minutes. Garnish with fresh basil, slice, and serve warm or at room temperature.

   ⏲ 5 min