Easy Baked Cheese Vegetable Skillet Frittata

Preheat the oven to 350°F (180°C).

In a bowl, whisk the eggs, milk, salt and pepper. Adjustment of seasoning may be needed based on the vegetables and cheese used; less salt may be suitable if your cheese is particularly salty.

Over medium heat, heat the olive oil in an oven-safe skillet. Add the onion, red bell pepper, and zucchini, and sauté for about 5-7 minutes, until the vegetables are slightly soft. Do not overcook these, as they will continue to cook in the oven.

Add the garlic to the pan and sauté for an additional 1 minute until fragrant.

Add the spinach, cooking just until wilted, about 1-2 minutes. This might seem like a lot of spinach, but it reduces considerably when cooked.

Pour the egg mixture over the vegetables in the skillet, ensuring all veggies are covered. Sprinkle the grated cheese evenly on top.

Transfer the skillet to the preheated oven and bake for around 20-25 minutes or until the eggs are set and the top is lightly golden.

Allow to cool for a few minutes before slicing and serving. Not only does this allow the frittata to settle, but I've also found it enhances the flavors.