Savory Carrot and Spinach Breakfast Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper until well combined.

3.In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they are soft and translucent, about 5 minutes.

4.Add the grated carrots and chopped spinach to the skillet, stirring to combine. Cook for an additional 3-4 minutes until the spinach is wilted and the carrots are tender.

5.Pour the egg mixture over the sautéed vegetables in the skillet, making sure it is evenly distributed. Cook on the stovetop for about 2-3 minutes until the edges start to set.

6.Sprinkle the shredded cheese on top of the frittata.

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 and a toothpick inserted in the center comes out clean.

8.Remove from the oven and let it cool for a few minutes before slicing into wedges. Serve warm.