Zucchini and Mushroom Frittata with Fresh Herbs

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 5-7 minutes until they start to soften, stirring occasionally.

3.Add the chopped onion, zucchini, mushrooms, and bell pepper to the skillet. Sauté for another 5-7 minutes until the vegetables are tender and the onions are translucent.

4.Stir in the chopped spinach and diced tomatoes, cooking for an additional 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.

5.In a mixing bowl, whisk together the eggs and yogurt until well combined. Stir in the chopped coriander.

6.Pour the egg mixture over the sautéed vegetables in the skillet, ensuring the vegetables are evenly distributed. Cook on the stovetop for about 2-3 minutes until the edges start to set.

7.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown on top.

8.Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.