Vegetable Frittata

Instructions

1. Prepare the eggs
   In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Set aside.
2. Sauté the vegetables
   Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Add zucchini and bell pepper, cooking for 4-5 minutes until vegetables are slightly softened.
3. Add leafy greens
   Add spinach to the skillet and stir until wilted, about 1 minute. Distribute vegetables evenly across the bottom of the pan and add cherry tomato halves.
4. Pour egg mixture
   Pour the egg mixture over the vegetables. Sprinkle the grated Parmesan cheese evenly over the top. Cook on medium-low heat without stirring until the edges begin to set, about 3-4 minutes.
5. Finish in the oven
   Transfer the skillet to a preheated 375°F (190°C) oven and bake until the eggs are completely set and the top is lightly golden, about 10-12 minutes. The frittata is done when it no longer jiggles in the center and a knife inserted in the middle comes out clean.
6. Rest and serve
   Remove from the oven (be careful, the handle will be hot) and let rest for 5 minutes. Sprinkle with fresh basil, slice into wedges, and serve warm or at room temperature.