Spinach, Fennel, and Zucchini Frittata

Ingredients

• 10 large eggs
• 0.25 cups milk
• 2 teaspoons Italian seasoning
• 0.75 teaspoons kosher salt , or to taste
• 0.5 teaspoons ground black pepper , or to taste
• 2 tablespoons olive oil
• 1 bulb fennel , cored and cut into thin slices
• 1 medium red onion , thinly sliced
• 1 medium zucchini , quartered and cut into 1/4-inch slices
• 4 cloves garlic , minced
• 3 cups fresh spinach
• 0.5 cups roasted red peppers packed in oil , drained and finely chopped
• 8 sun-dried tomatoes packed in oil , drained and chopped
• 4 ounces crumbled goat cheese

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.

3. 3

   Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.

4. 4

   Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.

5. 5

   Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.