Vegetable Frittata

Cut the zucchini and bell pepper into small cubes, finely chop the onion, rinse and pat dry the spinach.

In a bowl, whisk the eggs with milk, salt, ground black pepper and grated parmesan until smooth.

Heat olive oil in an oven-safe skillet over medium heat, sauté the onion for 2 minutes until soft, add the bell pepper and zucchini and cook for another 5-6 minutes, stirring occasionally.

Add the spinach and cook for another 1 minute, until the leaves wilt down.

Spread the vegetables evenly over the bottom of the skillet, pour in the egg mixture and cook over low heat for 3-4 minutes, until the edges start to set.

Transfer the skillet to an oven preheated to 180°C and bake for 8-10 minutes, until the center is set and the top is lightly browned.

If you don't have an oven, cover the skillet with a lid and finish cooking on the stovetop over low heat for another 5-7 minutes until fully set.

Let the frittata rest for 2-3 minutes, cut into portions and serve warm or at room temperature.