Savory Egg Frittata

1Thaw the eggs in the refrigerator overnight or by submerging them in cold water for about 30 minutes. Once thawed, crack the eggs into a large bowl.

2Preheat your oven to 375°F (190°C).

3Add 1/4 cup of milk (¼ cup), salt, and pepper to the eggs. Beat until well combined.

4Heat a tablespoon of olive oil (1 tablespoon) in a 10-inch oven-safe skillet over medium heat. Add the diced onions (½ cup) and bell peppers, (½ cup) sautéing until they are soft and slightly caramelized, about 5 minutes.

5Add the diced tomatoes (¼ cup) and cook for an additional 2 minutes, just enough to soften them slightly.

6Reduce the heat to low and pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the grated cheddar cheese (1 cup) on top.

7Let the mixture cook without stirring for about 2-3 minutes until the edges begin to set. Using a spatula, gently lift the edges and tilt the skillet to allow the unset eggs to flow to the bottom.

8Place the skillet in the preheated oven and bake for 10-15 minutes, or until the frittata is set and the cheese is golden and bubbly.

9Carefully remove the skillet from the oven and let it cool slightly. Use a spatula to ease around the edges of the frittata, then slide it out onto a serving plate.

10Garnish with fresh herbs, slices of avocado, a dollop of sour cream, and a dash of hot sauce, if desired.

11Serve your savory egg frittata warm, accompanied by a mixed green salad for a complete meal.