In a large bowl, whisk the eggs, milk, garlic, salt, and pepper together Set aside.
6 large eggs, ¼ cup milk, 2 cloves garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Heat the oil in a 10-inch cast iron skillet (or other oven-safe skillet) over medium-high heat. Add in the bell pepper and zucchini and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
2 tablespoons olive oil, 1 red bell pepper, 1 zucchini, 2 cloves garlic
Add in the spinach and cook, stirring, until wilted, about 1 minute.
½ cup spinach
Remove the skillet from the heat and pour in the egg mixture and basil. Stir so that the vegetables are evenly distributed throughout the egg.
¼ cup chopped basil
Sprinkle the feta evenly over the top, transfer to the oven, and bake, uncovered, for 15-20 minutes or until the edges are set. Top with tomatoes, fresh basil, flaky salt and a drizzle of olive oil. Serve.
¼ cup crumbled feta cheese, ½ cup halved cherry or grape tomatoes, fresh basil leaves, flaky salt, a drizzle of olive oil
Video
Notes
Any milk, whole, low fat, or dairy free will work in this recipe.
For the best frittata, use a cast-iron skillet. Remember to use an oven mitt when handling the skillet, as the handle gets hot!
If you don't have an oven-safe skillet, use an 8x8-inch baking pan instead!
Season as you go. Add a bit of salt and pepper to the vegetables and the eggs to enhance the flavors!
Try not to beat the eggs too much as it will bring too much air into the eggs. This will cause the frittata to puff up in the oven and then fall into a dense, tough, and rubbery frittata after cooling.
For an extra fluffy frittata, stir a pinch of baking powder into the eggs before pouring them over the veggies.
Use whatever veggies you have on hand; a frittata is a great fridge clean-out recipe!
Cook the vegetables sequentially, starting with the heartier ones that take the longest to cook, then gradually adding in the softer ones, and finishing with tender greens. This will prevent any veggies from being overcooked.
Bake the frittata until it is just set in the middle. An over-baked frittata will be tough and spongy!
If you see that the center of your frittata isn't as cooked, remove it from the oven so the rest of the egg doesn't overcook. Let it sit at room temperature for a few minutes so it can fully set before cutting.
Let the frittata rest for 5 minutes before cutting it. This will ensure it is fully cooked through and set.
Nutritional information does not include optional ingredients.
Storage: Store vegetable frittata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.