A delightful Mediterranean-inspired frittata packed with fresh vegetables and flavorful cheeses.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and helps achieve the perfect texture.
Heat a skillet over medium heat and sauté the zucchini, red bell pepper, onion, and garlic in a drizzle of olive oil until tender.
Cut the vegetables into uniform sizes for even cooking.
In a mixing bowl, whisk together the eggs, milk, oregano, salt, and black pepper until well combined.
Whisking thoroughly incorporates air, making the frittata fluffier.
Spread the sautéed vegetables evenly in a greased baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Pour the egg mixture over the vegetables, ensuring it covers them evenly.
Gently tilt the dish to distribute the egg mixture evenly.
Sprinkle the shredded mozzarella cheese on top.
For a golden crust, broil the frittata for the last 2 minutes of baking.
Bake in the preheated oven for 25-30 minutes, or until the frittata is set and the top is golden.
Insert a knife into the center; if it comes out clean, the frittata is done.
Let the frittata cool for a few minutes before slicing and serving.
Cooling slightly allows the frittata to set, making it easier to slice.
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