Fluffy Capsicum and Onion Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

3.Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

4.Add the diced red and green capsicum to the skillet and continue to sauté for another 5-6 minutes until the capsicum is tender and slightly caramelized.

5.Pour the egg mixture over the sautéed vegetables in the skillet, ensuring the vegetables are evenly distributed.

6.Sprinkle the grated cheese and chopped parsley on top of the egg mixture.

7.Cook on the stovetop for about 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

8.Bake for 15-20 minutes or until the frittata is puffed up and a toothpick inserted in the center comes out clean.

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