Mediterranean Vegetable Frittata with Feta

Preheat oven to 375°F (190°C).

Dice the red bell pepper and zucchini into 1/2-inch pieces. Finely chop the red onion and mince the garlic cloves. Halve the cherry tomatoes. Roughly chop the kalamata olives. Chop the fresh herbs.

In a 10-inch oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and cook for 3 minutes until softened.

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

Add the diced bell pepper and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the halved cherry tomatoes and baby spinach to the skillet. Cook for 2 minutes until the spinach wilts down.

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 until well combined.

Sprinkle the chopped fresh oregano and half of the basil over the vegetables in the skillet.

Pour the egg mixture over the vegetables, tilting the pan to ensure even distribution. Cook undisturbed for 3-4 minutes until the edges begin to set.

Sprinkle 1/2 cup of the crumbled feta cheese and the chopped kalamata olives evenly over the top of the frittata.

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 rest for 5 minutes. Sprinkle with the remaining 1/4 cup feta cheese and the rest of the fresh basil.

Cut into wedges and serve warm or at room temperature.