Mediterranean Frittata with Roasted Red Peppers and Zucchini

Ingredients

• 8 count Eggs
• 0.25 cup Milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 2 count Red Bell Peppers
• 1 medium Zucchini
• 0.5 cup Red Onion
• 2 cloves Garlic
• 4 oz Feta Cheese
• 0.25 cup Fresh Basil

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large bowl, whisk together the 8 count Eggs, 0.25 cup Milk, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper until well combined.
3. 3Heat the 2 tablespoons Olive Oil in a large oven-safe skillet over medium heat. Add the 1 medium Zucchini, cut into 1/2-inch pieces, and the 0.5 cup Red Onion, chopped, and cook until they are softened, about 5 minutes. Add the 2 cloves Garlic, minced, and cook for 1 minute more until fragrant.
4. 4Stir in the 2 count Red Bell Peppers, which should be roasted and cut into strips.
5. 5Pour the whisked egg mixture evenly over the vegetables in the skillet.
6. 6Sprinkle the 4 oz Feta Cheese, crumbled, and the 0.25 cup Fresh Basil, chopped, over the top of the frittata.
7. 7Bake in the preheated oven for 25-30 minutes, or until the frittata is set in the center and the top is golden brown.
8. 8Allow the frittata to cool slightly in the skillet for about 5-10 minutes before slicing and serving. This helps it hold its shape.

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