Italian Frittata

Instructions

1. Prepare the egg mixture
   In a large bowl, whisk together the eggs, milk, half of the Parmigiano-Reggiano cheese, salt, and pepper until well combined. Set aside.
2. Sauté the vegetables
   Heat 2 tablespoons of olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the onions and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Add the zucchini and bell peppers, and cook until vegetables are softened but not browned, about 5 minutes.
3. Add the egg mixture
   Spread the vegetables evenly across the bottom of the skillet. Pour the egg mixture over the vegetables. Scatter the cherry tomato halves on top. Cook over medium-low heat without stirring until the edges begin to set, about 5 minutes.
4. Finish in the oven
   Preheat the broiler. Sprinkle the remaining Parmigiano-Reggiano cheese over the frittata. Place the skillet under the broiler and cook until the top is set and golden brown, about 3-4 minutes. Watch carefully to prevent burning.
5. Serve the frittata
   Remove the frittata from the oven and let it cool for 5 minutes. Sprinkle with chopped fresh basil. Run a spatula around the edges and underneath, then slide onto a serving plate. Cut into wedges and serve warm or at room temperature.