Savory Vegetable Frittata with Fresh Herbs

Preheat oven to 375°F (190°C).

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

Slice 1 cup of cherry tomatoes in half. Finely chop 2 tablespoons each of fresh chives, basil, and parsley.

In a large bowl, whisk together 10 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat a 10-12 inch oven-safe skillet over medium heat. Add 2 tablespoons of olive oil.

Add the diced onion to the skillet and sauté for 2-3 minutes until translucent.

Add the diced bell pepper and zucchini, cooking for another 3-4 minutes until slightly softened.

Stir in 2 cups of baby spinach and cook until just wilted, about 1 minute.

Sprinkle 1/8 teaspoon of red pepper flakes over the vegetables.

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

Sprinkle the halved cherry tomatoes and 1/2 cup of the crumbled feta cheese over the top.

Cook on the stovetop for 3-4 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the eggs are set and the top is lightly golden.

Remove from oven and sprinkle with the remaining 1/4 cup of feta cheese and the fresh herbs.

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