Spinach & Feta Breakfast Frittata with Whole Grain Toast

Preheat the oven to 375°F (190°C).

Crack 8 eggs into a large bowl and whisk together with 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Dice 1/2 medium yellow onion and 1 medium red bell pepper. Mince 2 cloves of garlic and chop 2 tablespoons fresh dill.

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

Add the diced onion and sauté for 3-4 minutes until translucent.

Add the diced red bell pepper and minced garlic, cooking for another 2 minutes until fragrant.

Add 4 cups fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

Spread the vegetables evenly in the skillet and pour the egg mixture over them.

Sprinkle 1/2 cup of the crumbled feta cheese and 1/4 teaspoon red pepper flakes over the top of the egg mixture.

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

Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the frittata is set and slightly puffed.

While the frittata is baking, slice 1 cup cherry tomatoes in half and dice 1 medium avocado.

Toast 4 slices of whole grain bread and spread with 2 tablespoons unsalted butter.

Remove the frittata from the oven and let it rest for 5 minutes.

Sprinkle the remaining 1/4 cup feta cheese and fresh dill over the top of the frittata.

Slice the frittata into 4 equal portions and serve each with a slice of buttered whole grain toast, sliced cherry tomatoes, and diced avocado on the side.