Vegetable Frittata

Preheat oven to 425 degrees F.

In a large bowl, combine the eggs, milk, salt, and pepper. Whisk until the yolks and egg whites are blended, don’t overbeat or the frittata will fall. Stir in the mozzarella cheese. Set aside.

In a large (10 or 12-inch) seasoned cast-iron skillet (or ovenproof nonstick skillet) heat the olive oil over medium high heat. Add the onion, mushrooms, and red pepper and sauté until softened, about 6 minutes, stirring frequently.

Add the zucchini and cook for 2 minutes. Stir in the spinach and garlic and cook until the spinach is wilted. Season the veggies with a little salt and pepper.

Give the egg mixture a good stir and pour over the vegetables, covering them evenly. You can gently use a spatula to evenly spread out the eggs and cheese.

Sprinkle the tomatoes, Parmesan cheese, and fresh basil on top. Cook, without stirring, for 2 minutes over medium-low heat so it can set up a little. A crust should form around the edges of the pan.

Transfer the pan to the oven and bake for 12 to 18 minutes or until just puffed and set, be careful to not overcook. It is ok if the center still jiggles slightly.

Remove from the oven and cut the frittata into wedges and serve warm or at room temperature.