Mediterranean Vegetable Frittata with Feta and Whole Grain Toast

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. Mince 2 garlic cloves. Halve 1 cup of cherry tomatoes. Chop 1/4 cup kalamata olives. Chop 1 tablespoon fresh oregano and 1 teaspoon fresh thyme.

Heat a 10-inch oven-safe skillet over medium heat. Add 1 tablespoon extra virgin olive oil.

Add the diced red onion to the skillet and cook for 3 minutes until softened.

Add the diced red bell pepper and zucchini, cooking for 5 minutes until they begin to soften.

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

Add 2 cups baby spinach and stir until wilted, about 1 minute.

In a large bowl, whisk together 8 large eggs, 2 tablespoons milk, 1 teaspoon za'atar seasoning, chopped fresh oregano and thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pour the egg mixture into the skillet over the vegetables. Scatter the halved cherry tomatoes and chopped olives over the top.

Crumble 3 ounces of the feta cheese over the egg mixture, reserving 1 ounce for garnish.

Cook on the stovetop for 3 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 but still slightly jiggly in the center.

While the frittata bakes, toast 4 slices of whole grain bread.

In a small bowl, mix 2 tablespoons sun-dried tomato pesto with 1 tablespoon extra virgin olive oil.

Zest 1/2 lemon and add to the pesto mixture. Squeeze in 1 teaspoon of juice from the lemon and mix well.

Spread the pesto mixture evenly on the toasted bread slices.

Remove the frittata from the oven and let it rest for 2 minutes. Sprinkle with the remaining 1 ounce crumbled feta cheese.

Cut the frittata into wedges and serve with the pesto-topped whole grain toast on the side.