Breakfast Frittata

Instructions

1. Prepare the egg mixture
   In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Set aside while preparing the vegetables.
2. Sauté the vegetables
   Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onions and bell peppers, cooking until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Add mushrooms and cook until they release their moisture, about 3 minutes.
3. Add leafy greens and tomatoes
   Add spinach to the skillet and stir until wilted, about 1-2 minutes. Scatter the halved cherry tomatoes over the vegetables and gently stir to combine all ingredients evenly.
4. Add eggs and cheese
   Pour the egg mixture over the vegetables, tilting the pan to ensure even distribution. Sprinkle the shredded cheese evenly over the top. Let cook undisturbed for 3-4 minutes until the edges start to set.
5. Finish in the oven
   Transfer the skillet to a preheated 375°F (190°C) oven and bake for 12-15 minutes, until the eggs are set and the top is lightly golden. The center should be just barely jiggly.
6. Rest and serve
   Remove from oven and let rest for 5 minutes. Sprinkle with fresh chives, slice into wedges, and serve warm. The frittata can also be served at room temperature for a buffet-style breakfast.