Bell Pepper and Zucchini Frittata

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Cheddar cheese - 1/2 cup, shredded
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Milk - 1/4 cup
• Eggs - 6
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Zucchini - 1 medium, diced
• Bell peppers - 2 medium, diced

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Add the diced bell peppers, zucchini, and onion. Cook until vegetables are tender, about 5 minutes.
4. In a mixing bowl, whisk together eggs, milk, salt, and black pepper.
5. Pour the egg mixture over the cooked vegetables in the skillet.
6. Sprinkle shredded cheddar cheese on top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
8. Remove from the oven and let it cool for a few minutes.
9. Garnish with fresh parsley before serving.
10. Slice into wedges and serve warm.