California Sunshine Garden Frittata with Seasonal Vegetables and Herbs

Ingredients

• 6 large eggs beaten
• 1/4 cup whole milk
• 1 cup zucchini thinly sliced
• 1 cup cherry tomatoes halved
• 1 cup bell pepper diced
• 1/2 cup onion finely chopped
• 1 tablespoon olive oil
• 1/4 cup fresh basil chopped
• 1/4 cup fresh parsley chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground

Instructions

1. 1 Preheat the oven to 350°F (175°C).
2. 2 In a large bowl, whisk together the eggs and whole milk until well combined. Season with salt and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
4. 4 Add the bell pepper and zucchini to the skillet, cooking until just tender, about 5 minutes.
5. 5 Stir in the cherry tomatoes and cook for another 2 minutes.
6. 6 Pour the egg mixture over the vegetables, tilting the skillet to ensure even coverage.
7. 7 Sprinkle the chopped basil and parsley evenly over the top.
8. 8 Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
9. 9 Remove from the oven and let it cool for a few minutes before slicing.
10. 10 Serve warm, garnished with additional fresh herbs if desired.