Mediterranean Vegetable Frittata with Herb-Infused Olive Oil

Prepare the herb-infused olive oil: In a small saucepan, heat 3 tablespoons of olive oil over low heat. Add 1 sprig of rosemary, 3 sprigs of thyme, and 3 torn basil leaves. Warm for 5 minutes, then remove from heat and let steep while preparing other ingredients.

Preheat oven to 375°F (190°C).

Dice 1 small zucchini, 1 medium red bell pepper, and 1/2 medium red onion into 1/2-inch pieces. Halve 1 cup of cherry tomatoes and mince 2 cloves of garlic.

Strain the herb-infused oil into an oven-safe 10-inch skillet, discarding the herbs.

Heat the skillet over medium heat and add the diced onion. Sauté for 2 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the diced zucchini and bell pepper. Cook for 3-4 minutes until vegetables begin to soften.

Add the halved cherry tomatoes, 1/4 cup pitted and sliced kalamata olives, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.

In a bowl, whisk together 6 large eggs and 2 tablespoons of milk until well combined.

Pour the egg mixture over the vegetables in the skillet. Gently stir to ensure eggs are evenly distributed.

Crumble 1/3 cup of feta cheese over the top and tear the remaining 2 basil leaves, sprinkling them across the surface.

Cook on the stovetop for 2 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are set and the top is lightly golden.

Remove from oven and let cool for 2 minutes before slicing into wedges and serving.