Recipe Instructions:
INGREDIENTS
8 large eggs
1/2 cup whole milk
1 pinch kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons light olive oil
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
3/4 cup diced zucchini
2 cups cherry tomatoes
6 mushrooms, quartered
5 ounces baby spinach
2 to 3 ounces goat cheese, from log, crumbled
basil leaves
INSTRUCTIONS
Preheat your oven to 350 degrees.
In a large mixing bowl, crack in the eggs and add in the milk, salt and pepper. Whisk until everything is combined. Try not to beat too much air into the eggs and then set aside.
In a 10-inch oven safe skillet add 1 tablespoon of oil and heat on medium to medium-high. Add in the onions and cook until translucent and soft, about 4 to 5 minutes. Add in the bell pepper, zucchini and a small pinch of salt, stir and cook for an additional 3 to 4 minutes before transferring to a clean bowl.
Add the remaining tablespoon of oil to the pan. Drop in the tomatoes and a small pinch of salt. Cook the tomatoes until the skin starts to split. Add in the tomatoes and spinach and cook until the spinach has wilted and the mushrooms are tender, about 2 to 3 minutes.
Reduce the heat under the skillet to medium-low and temporarily remove the skillet off of the heat. Add the bell pepper mixture to the tomatoes and spinach, stir and then spread the veggies into an even layer. Give the pan a chance to cool a little bit, before pouring in the egg mixture.
Return the pan to the burner and cook until the eggs start to thicken around the edges. Crumble the soft goat cheese and drop it over top of the frittata before sliding the pan on to the middle rack of your oven and bake for 10 to 12 minutes or until the eggs have set, keep in mind that the goat cheese may be bubbling.
Cool the frittata for a moment before slicing into wedges and serving with a few small (or thinly sliced) basil leaves and perhaps next to a light salad.
