California Sunshine Garden Frittata with Seasonal Vegetables and Herbs

Ingredients

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

Method

1. 01
   Preheat the oven to 350°F (175°C).
2. 02
   In a large bowl, whisk together the eggs and whole milk until well combined. Season with salt and pepper.
3. 03
   Heat olive oil in an oven-safe skillet over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.
4. 04
   Add the bell pepper and zucchini to the skillet, cooking until just tender, about 5 minutes.
5. 05
   Stir in the cherry tomatoes and cook for another 2 minutes.
6. 06
   Pour the egg mixture over the vegetables, tilting the skillet to ensure even coverage.
7. 07
   Sprinkle the chopped basil and parsley evenly over the top.
8. 08
   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. 09
   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.