Frittata di Verdure

Dice the zucchini, bell peppers and red onion. Halve the cherry tomatoes, roughly chop the spinach, mince the garlic, chop the basil and grate the Parmesan.

Preheat the broiler to high and position the rack 15 cm from the heat source. Whisk together the eggs and milk in a bowl until well combined, then season with salt and pepper.

Heat 15 ml of olive oil in a 25 cm non-stick oven-safe skillet over medium-high heat until shimmering.

Add the diced onion and sauté for 3 minutes until softened and fragrant.

Add the diced zucchini and bell peppers, and cook for 4 minutes until the vegetables begin to soften.

Add the minced garlic and cook for 1 minute until fragrant.

Stir in the spinach and cook for 1 minute until wilted.

Add the halved cherry tomatoes and cook for 1 minute, stirring gently.

Reduce the heat to medium and add the remaining 15 ml of olive oil around the pan edges.

Pour the egg mixture evenly over the vegetables and gently stir to distribute the ingredients throughout.

Cook undisturbed for 5 minutes on the stovetop until the edges begin to set but the center remains slightly soft.

Sprinkle the grated Parmesan cheese evenly over the surface.

Transfer the skillet to the preheated broiler and cook for 3-4 minutes until the top is golden brown and a skewer inserted in the center comes out clean.

Remove from the broiler and let rest for 2 minutes before garnishing with the fresh basil.

Slice into wedges and serve warm or at room temperature.