Italian Vegetable Frittata with Fresh Basil and Parmesan

Preheat oven to 375°F (190°C).

Dice 1 red bell pepper, 1 medium zucchini, and 1 medium red onion into small, even pieces. Mince 3 cloves of garlic. Halve 1 cup of cherry tomatoes.

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the diced bell pepper and zucchini to the skillet and cook for another 4-5 minutes until vegetables begin to soften.

Add the minced garlic and cook for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 1 minute.

Add 3 cups of fresh spinach and cook until wilted, about 1-2 minutes.

In a large bowl, whisk together 12 large eggs, 8 large egg whites, and 1/2 cup milk until well combined. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes.

Pour the egg mixture over the vegetables in the skillet. Sprinkle 1/2 cup of grated Parmesan cheese and 1/2 cup of shredded mozzarella over the top.

Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer to the preheated oven.

Bake for 15-18 minutes until the frittata is set and slightly puffed.

While the frittata is baking, toast 12 slices of whole grain bread and spread with 3 tablespoons of butter.

Remove the frittata from the oven and sprinkle with the remaining 1/2 cup Parmesan, 1/2 cup mozzarella, and 1/4 cup torn fresh basil leaves.

Let the frittata rest for 5 minutes before slicing into 6 equal portions.

Serve each portion with 2 slices of buttered whole grain toast.