Seasonal Vegetable Frittata

Ingredients

• 8 Each large eggs - 8 (count)
• 2 Tablespoon whole milk - 2 (tablespoons)
• 1 Tablespoon extra-virgin olive oil - 1 (tablespoon)
• 1.5 Cup zucchini, diced - 1 1/2 (cups), diced
• 1 Cup cremini mushrooms, sliced - 1 (cup), sliced
• 1 Cup cherry tomatoes, halved - 1 (cup), halved
• 3 Cup baby spinach - 3 (cups)
• 3 Ounce goat cheese, crumbled - 3 (ounces), crumbled
• 0.25 Cup fresh basil, chopped - 1/4 (cup), chopped
• 0.75 Teaspoon fine sea salt - 3/4 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Preheat and prep vegetables

   1. *Preheat the oven to 375°F* and complete the quick prep: *dice the zucchini*, *slice the mushrooms*, *halve the tomatoes*, and *chop the basil*.

2. Whisk egg mixture

   2. In a mixing bowl, *whisk the whole eggs* with the milk, salt, and black pepper until the mixture is *smooth and evenly blended*.

3. Sauté zucchini and mushrooms

   3. Heat the olive oil in the oven-safe skillet over medium heat. Add the zucchini and mushrooms, then *cook for 5 to 6 minutes* until the vegetables are *softened and lightly browned*.

4. Wilt tomatoes and spinach

   4. Add the cherry tomatoes and spinach, then *cook for 2 to 3 minutes* until the spinach is *just wilted* and excess moisture has mostly evaporated.

5. Start setting the frittata

   5. Reduce the heat to low, then *pour in the egg mixture* and gently stir once to distribute the vegetables evenly. Sprinkle the goat cheese over the top and *cook for 2 minutes* until the edges begin to set.

6. Bake until set

   6. Transfer the skillet to the oven and *bake for 10 to 14 minutes* until the center is *set but still tender* and the frittata reaches 160°F.

7. Rest, garnish, and slice

   7. Remove from the oven, *rest for 5 minutes*, then sprinkle with fresh basil and *slice into wedges*.