Mediterranean Vegetable Frittata with Fresh Herbs

Preheat oven to 375°F (190°C).

Dice the red bell pepper, zucchini, and red onion into 1/2-inch pieces. Halve the cherry tomatoes and pit and slice the kalamata olives. Mince the garlic and chop all fresh herbs.

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

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

Add the diced bell pepper and zucchini to the skillet and sauté for 5 minutes until they begin to soften.

Stir in the baby spinach and cook for 1-2 minutes until wilted.

Add the halved cherry tomatoes and sliced olives, cooking for another minute.

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

Stir half of the chopped herbs into the egg mixture, reserving the rest for garnish.

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

Sprinkle 3/4 cup crumbled feta cheese evenly 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 15-18 minutes, until the eggs are set and the top is lightly golden.

Remove from the oven and let cool for 5 minutes before garnishing with the remaining fresh herbs.

Slice into wedges and serve warm.