Zesty Tomato and Carrot Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, whisk together the eggs, milk, flour, lemon juice, lemon zest, salt, and black pepper until well combined.

3.Stir in the grated carrots, diced tomatoes, tomato sauce, diced cucumber, and chopped chili into the egg mixture until evenly distributed.

4.Heat the olive oil in a large oven-safe skillet over medium heat. Once hot, pour the egg and vegetable mixture into the skillet, spreading it evenly.

5.Cook on the stovetop for about 5-7 minutes, or until the edges start to set and the bottom is lightly golden.

6.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and a toothpick inserted in the center comes out clean.

7.Remove from the oven and let it cool for a few minutes before slicing.

8.Garnish with fresh parsley before serving.