Vegetable Frittata

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion – chopped
• 1 medium red bell pepper – chopped
• 1 medium zucchini – thinly sliced into half-moons
• 2 cloves garlic – minced
• 1 cups cherry tomatoes – halved
• 3 cups baby spinach – roughly chopped
• 8 large large eggs – beaten
• 0.5 cups whole milk
• 0.5 cups Parmesan cheese – finely grated
• 0.75 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• flat-leaf parsley – chopped (for serving)

Instructions

1. Heat the oven to 375°F (190°C) with a rack in the center.
2. In a bowl, whisk the large eggs with the whole milk, Parmesan cheese, kosher salt, and black pepper until smooth and lightly frothy, 30–60 seconds.
3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the yellow onion and red bell pepper and cook, stirring occasionally, until softened, 4–5 minutes.
4. Add the zucchini and cook until just tender with light color, 3–4 minutes.
5. Stir in the garlic and cook until fragrant, 30–60 seconds. Add the cherry tomatoes and baby spinach and cook, stirring, until the tomatoes just begin to soften and the spinach wilts, 1–2 minutes. Spread the vegetables in an even layer.
6. Pour the egg mixture evenly over the vegetables, stir once to distribute, and smooth the top. Cook on the stovetop without stirring until the edges are just set and the sides pull slightly from the pan, 2–3 minutes.
7. Transfer the skillet to the oven and bake until the center is just set with a slight jiggle and the top is puffed and lightly golden, 8–12 minutes.
8. Let the frittata cool in the skillet for 5 minutes. Loosen the edges, slice into wedges, and sprinkle with flat-leaf parsley (for serving). Serve warm or at room temperature.