Veggie-Loaded Breakfast Frittata

Preheat oven to 375°F (190°C).

Dice 1 medium red bell pepper, 1 small zucchini, and 1/2 medium yellow onion into small, uniform pieces. Mince 2 cloves of garlic. Halve 1 cup of cherry tomatoes. Chop 2 tablespoons of fresh basil and 1 tablespoon of fresh chives.

In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the diced bell pepper and zucchini to the skillet and cook for 5 minutes until slightly softened. Add the minced garlic and cook for 30 seconds until fragrant.

Add 2 cups of baby spinach to the skillet and cook until wilted, about 1-2 minutes.

In a large bowl, whisk together 8 eggs, 1/3 cup of 2% milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano until well combined.

Arrange the halved cherry tomatoes evenly over the vegetable mixture in the skillet.

Pour the egg mixture over the vegetables, ensuring it's evenly distributed. Sprinkle 1/2 cup of crumbled feta cheese on 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 15-18 minutes, until the frittata is puffed and the center is just set.

Remove from the oven and let cool for 5 minutes. Sprinkle with the chopped fresh basil and chives.

Cut the frittata into wedges and serve warm.