Frittata with Vegetables

Cut the vegetables into small pieces, rinse the spinach.

Beat the eggs with milk, salt, pepper, and grated Parmesan.

In an oven-safe pan, sauté the onion, pepper, and zucchini for 5–6 minutes.

Add the spinach and cook for 1 minute until it wilts.

Pour in the egg mixture and cook over low heat for 3–4 minutes until the edges set.

Transfer to the oven at 180 °C for 8–10 minutes, or cover with a lid and finish cooking on the stovetop.