L'Ancetre Cheese & Vegetable Frittata

INGREDIENTS

• 8 eggs
• 1/4 cup milk
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 red onion, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups fresh spinach
• 1 cup shredded mozza-cheddar cheese blend
• Freshly chopped herbs (such as parsley or chives), for garnish (optional)

DIRECTIONS

1. Preheat your oven to broil.
2. In a large bowl, whisk the eggs with milk until well combined. Season with salt and pepper to taste.
3. Heat olive oil in an ovenproof skillet over medium heat. Add onions and cook until translucent.
4. Add bell peppers to the skillet and sauté for a few minutes until tender.
5. Add spinach to the skillet and cook until wilted. Ensure vegetables are evenly distributed in the skillet.
6. Pour the beaten egg mixture over the vegetables in the skillet. Let cook for 3 to 4 minutes, occasionally tilting the skillet and gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.
7. Evenly sprinkle the shredded mozza-cheddar cheese blend over the eggs in the skillet.
8. Transfer the skillet to the preheated oven and broil the frittata for 3 to 5 minutes, or until puffed up and golden on top.
9. Remove the skillet from the oven using oven mitts and let the frittata cool slightly.
10. Sprinkle with freshly chopped herbs, if desired, before slicing the frittata into wedges and serving hot.