Savory Spinach Breakfast Frittata

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.

Dice 1/2 medium onion and 1 medium red bell pepper. Mince 2 cloves of garlic. Slice 1/2 cup cherry tomatoes in half.

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

Add the diced onion and sauté for 3 minutes until softened. Add the diced red bell pepper and cook for another 2 minutes.

Add the minced garlic and 1/2 teaspoon dried oregano, and cook for 30 seconds until fragrant.

Add 3 cups fresh spinach to the skillet and cook for 1-2 minutes until wilted, stirring frequently.

Spread the vegetables evenly across the bottom of the skillet. Pour the egg mixture over the vegetables.

Sprinkle 3/4 cup of the shredded cheddar cheese evenly over the eggs. Arrange the halved cherry tomatoes on top.

Let the frittata cook on the stovetop for 3-4 minutes until the edges start to set.

Sprinkle the remaining 1/4 cup of cheddar cheese on top and transfer the skillet to the preheated oven.

Bake for 15-18 minutes until the eggs are set and the top is lightly golden.

Remove from the oven and let rest for 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley.

Slice into wedges and serve warm.