Garden Veggie & Cheese Skillet Frittata

Ingredients:

• 8 large eggs

• ¼ cup milk (or cream for richer flavor)

• 1 cup shredded cheddar cheese (or your favorite cheese blend)

• 1 cup baby spinach, roughly chopped

• ½ red bell pepper, diced

• ½ zucchini, sliced into thin rounds

• ¼ cup chopped green onions

• 1 small tomato, diced (optional)

• Salt and pepper, to taste

• 1 tbsp olive oil or butter

Instructions:

1. Preheat Skillet:
   Heat your Nutri-Stahl Large Skillet over medium heat. Add olive oil or butter and let it melt.

2. Sauté Veggies:
   Add bell pepper, zucchini, and green onions. Cook for 3–4 minutes until slightly softened. Stir in spinach and cook until wilted (about 1–2 minutes).

3. Whisk Eggs:
   In a bowl, whisk together eggs, milk, salt, and pepper. Stir in the cheese and diced tomato (if using).

4. Combine & Cook:
   Reduce heat to low. Pour the egg mixture over the sautéed veggies. Gently stir once to distribute evenly, then cover the skillet with its Nutri-Stahl lid.

5. Cook Covered:
   Let the frittata cook for about 12–15 minutes, or until the eggs are fully set and the top is firm.

6. Serve:
   Let it cool for a minute, then slice into wedges and serve right out of the skillet for a rustic brunch vibe!