Veggie Frittata

Preheat your oven to 400°F. Prep all vegetables: dice the onion, slice or dice the zucchini, chop the bell pepper, and roughly chop the leafy greens.

In a large bowl, whisk together eggs, heavy cream, minced garlic, salt, and pepper until well combined.

Heat olive oil in a 10-inch nonstick or cast-iron skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.

Add the zucchini and bell pepper, cooking for another 3–4 minutes, stirring occasionally, until just beginning to soften.

Stir in the leafy greens until wilted, about 1 minute. Spread the vegetables evenly across the skillet.

Pour the egg mixture over the vegetables, gently stirring to distribute them. Sprinkle the grated cheese and fresh herbs evenly on top.

Cook on the stovetop over medium heat for 5–7 minutes without stirring, until the edges begin to set but the center is still slightly wet.

Transfer the skillet to the preheated oven and bake for 8–12 minutes, until the frittata is golden and the center is just set.

Remove from the oven and let cool for 2 minutes. Slice into wedges and serve warm or at room temperature.