Mediterranean Veggie Frittata with Fresh Herbs

Preheat oven to 375°F (190°C).

Dice 1 medium red bell pepper, 1 small zucchini, and 1/2 medium red onion into 1/2-inch pieces. Halve 1 cup of cherry tomatoes and roughly chop 1/3 cup of kalamata olives.

Finely chop 2 cloves of garlic and all fresh herbs (2 tablespoons dill, 2 tablespoons parsley, and 1 tablespoon oregano).

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

Add the diced onion and cook for 3-4 minutes until softened.

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

Add the minced garlic and cook for 30 seconds until fragrant.

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

In a large bowl, whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Stir in half of the feta cheese (about 6 tablespoons) and half of the chopped herbs into the egg mixture.

Add the halved cherry tomatoes and chopped olives to the skillet, distributing evenly among the vegetables.

Pour the egg mixture over the vegetables in the skillet, gently stirring to ensure even distribution.

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

Sprinkle the remaining feta cheese on top and transfer the skillet to the preheated oven.

Bake for 15-18 minutes, or until the frittata is set and lightly golden on top.

Remove from oven and let cool for 5 minutes before sprinkling with remaining fresh herbs and 1 teaspoon of lemon zest.

Slice into wedges and serve warm.