Frittata Veggie

1. 1
   prep

   Preheat the broiler and prep the vegetables.

   1.Position an oven rack in the upper third of the oven and turn the broiler to high.

   2.Dice the bell pepper, zucchini, and onion into small, even pieces.

   3.Roughly chop the spinach and mince the garlic cloves.
2. 2
   mix

   Whisk the egg base.

   1.Crack 8 eggs into a medium mixing bowl.

   2.Add the milk, grated parmesan, salt, and a pinch of black pepper.

   3.Whisk vigorously until the mixture is smooth and slightly frothy.
3. 3
   saute · ~8 min

   Sauté the vegetables.

   1.Heat olive oil in a 10-inch oven-safe skillet over medium heat.

   2.Add the onion and bell pepper. Cook until softened, about 4 minutes.

   3.Add the zucchini and garlic. Cook for another 3 minutes until just tender.

   4.Stir in the spinach and cook until it wilts, about 1 minute.

   5.Spread the vegetables out evenly in the skillet.

   TIPDon't let the garlic brown — it turns bitter. Keep the heat at medium.
4. 4
   simmer · ~7 min

   Set the eggs on the stovetop.

   1.Pour the egg mixture over the vegetables in the skillet.

   2.Reduce the heat to medium-low. Let it cook undisturbed for 5-7 minutes.

   3.Watch for the edges to set and the center to be mostly firm but slightly jiggly.

   TIPUse a spatula to gently lift the edges and let uncooked egg flow underneath.
5. 5
   bake · ~3 min

   Broil until golden and puffed.

   1.Transfer the skillet to the preheated broiler.

   2.Broil for 2-3 minutes until the top is puffed and deep golden brown.

   TIPWatch it every second under the broiler — it can go from golden to burnt in an instant.
6. 6
   rest · ~5 min

   Rest and slice.

   1.Remove the skillet from the oven. Let it rest for 5 minutes.

   2.Run a spatula around the edge to loosen the frittata.

   3.Slide onto a cutting board and cut into 8 wedges.

   TIPResting allows the frittata to set completely, making it easier to slice cleanly.
7. 7
   garnish

   Garnish with fresh parsley and serve warm.

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