Vegetable Frittata with Fresh Herbs

Preheat oven to 375°F (190°C).

Dice 1 medium red bell pepper, 1 small zucchini, and 1/2 medium yellow onion into small, even pieces.

Whisk 8 large eggs and 1/4 cup milk in a large bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Finely chop 2 tablespoons fresh chives, 2 tablespoons fresh basil, and 1 tablespoon fresh parsley. Add to the egg mixture and stir to combine.

Heat a 10-inch oven-safe skillet over medium heat. Add 2 tablespoons olive oil.

Add the diced onion and cook for 2-3 minutes until translucent.

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

Add 2 cups baby spinach and cook until wilted, about 1 minute.

Slice 1/2 cup cherry tomatoes in half and add to the skillet. Cook for 1 minute more.

Pour the egg mixture over the vegetables, ensuring it's evenly distributed. Sprinkle 1/3 cup crumbled feta cheese and 1/8 teaspoon red pepper flakes over the top.

Cook on the stovetop for 2-3 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set and slightly puffed.

Let cool for 5 minutes before slicing into wedges and serving.