📖 Instructions

1. Preheat your oven to 375°F (190°C). Grab an oven-safe skillet, preferably cast iron, and set it aside.
2. Prep your veggies: Chop about 1-2 cups of your chosen vegetables into bite-sized pieces. I often use a mix of bell peppers, onions, mushrooms, spinach, and zucchini. But really, anything goes!.
3. Sauté the veggies: Add a tablespoon of olive oil to the skillet over medium heat. Sauté the vegetables until they're tender, about 5-7 minutes. If you’re using spinach, add it in the last minute or two until wilted.
4. Whisk the eggs: In a large bowl, whisk together 6 large eggs with ¼ cup of milk or cream. Season with salt, pepper, and any other spices you like. I'm a fan of a pinch of red pepper flakes for a little kick.
5. Add cheese: Stir in about ½ cup of shredded cheese into the egg mixture. Again, use whatever you have on hand. Cheddar, mozzarella, Gruyere, or feta all work beautifully.
6. Combine and bake: Pour the egg mixture over the sautéed vegetables in the skillet. Make sure the veggies are evenly distributed. Give it a gentle stir to ensure the eggs seep down to the bottom.
7. Bake in the preheated oven for 20-25 minutes, or until the frittata is puffed up and golden brown. A knife inserted into the center should come out clean. Keep a close eye; ovens vary, and you don't want to overbake it.
8. Let it rest: Remove the frittata from the oven and let it cool for a few minutes before slicing and serving. This helps it set up and makes it easier to cut.
9. Garnish (optional): I like to garnish my frittata with a sprinkle of fresh herbs like parsley, chives, or basil. It adds a pop of color and flavor. A dollop of sour cream or Greek yogurt is also a nice touch.
10. Serve and enjoy: Serve the frittata warm or at room temperature. It's great on its own or with a side salad or some toast. Perfect for brunch, lunch, or a light dinner!