Savory Vegetable Frittata with Whole Grain Toast

Preheat the oven to 375°F (190°C).

In a large bowl, whisk together 12 large eggs and 1/4 cup Greek yogurt until well combined. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Dice 1 medium red bell pepper, 1 medium zucchini, and 1/2 medium red onion. Mince 3 cloves of garlic. Halve 1 cup of cherry tomatoes.

Heat a 12-inch oven-safe skillet over medium heat. Add 2 tablespoons olive oil.

Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Add the diced bell pepper and zucchini to the skillet and cook for 5 minutes until slightly softened.

While the vegetables cook, cook 8 slices of turkey bacon in a separate pan until crispy, about 5-6 minutes. Once cooked, chop into small pieces.

Add 3 cups of spinach to the vegetable mixture and cook until wilted, about 1-2 minutes.

Stir in the halved cherry tomatoes, 1 tablespoon fresh thyme, and the chopped turkey bacon.

Pour the egg mixture over the vegetables in the skillet. Crumble 1 cup of feta cheese over the top.

Transfer the skillet to the preheated oven and bake for 15-18 minutes until the eggs are set and the top is lightly golden.

While the frittata bakes, toast 8 slices of whole grain bread.

Mash 2 medium avocados and spread evenly on the toasted bread.

Remove the frittata from the oven and let it rest for 5 minutes. Garnish with 2 tablespoons chopped fresh chives.

Cut the frittata into 4 equal portions and serve each with 2 slices of avocado toast.