Mediterranean Vegetable Frittata with Feta

Preheat oven to 375°F (190°C).

Dice 1 medium red bell pepper, 1 small zucchini, and 1/2 medium red onion into small, even pieces. Halve 1 cup of cherry tomatoes and roughly chop 1/4 cup of kalamata olives.

In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

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

While vegetables are cooking, whisk together 6 large eggs, 2 tablespoons of milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.

Add the halved cherry tomatoes and chopped olives to the skillet, cooking for 1 minute more.

Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle 1/2 cup of crumbled feta cheese over the top, reserving 1/4 cup for later.

Cook on the stovetop for 2-3 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 but still slightly jiggly in the center.

Sprinkle the remaining 1/4 cup of feta cheese on top, along with 1 tablespoon of fresh oregano and 2 tablespoons of chopped fresh basil.

Let the frittata rest for 2-3 minutes before slicing into wedges and serving.