California Sunshine Vegetable Frittata with Locally Sourced Herbs

Ingredients

• 8 large eggs
• 1 cup whole milk
• 1 cup baby spinach, roughly chopped
• 1 medium zucchini, thinly sliced
• 1 cup red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

• 1 cup fresh basil, chopped
• 1 cup fresh parsley, chopped
• 1 tablespoon fresh chives, chopped

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a large bowl, whisk together the eggs and whole milk until smooth. Season with sea salt and freshly ground black pepper.
3. 03
   Heat olive oil in an oven-safe skillet over medium heat. Add the zucchini and red bell pepper, sautéing until slightly softened, about 5 minutes.
4. 04
   Add the cherry tomatoes and baby spinach to the skillet, cooking until the spinach wilts, about 2 minutes.
5. 05
   Pour the egg mixture over the sautéed vegetables, gently stirring to combine.
6. 06
   Sprinkle the chopped herb mix evenly over the top of the frittata.
7. 07
   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.
8. 08
   Remove the frittata from the oven and let it cool slightly before slicing.
9. 09
   Serve warm, garnished with additional fresh herbs if desired.