Giardino Frittata with Fresh Herbs

Preheat the oven to 180C (350F) with a rack in the upper third.

Crack the eggs into a large bowl, add the milk, half the Parmigiano, salt, pepper, and red pepper flakes. Whisk until just combined but not frothy.

Heat the olive oil in a 25-28cm oven-safe nonstick or well-seasoned cast-iron skillet over medium heat.

Add the onion and cook for 3 minutes until softened. Add the bell pepper and zucchini and cook for another 4 minutes until they begin to soften and take on a little color.

Add the garlic and cook for 30 seconds until fragrant. Toss in the cherry tomatoes and spinach, stirring until the spinach wilts, about 1 minute.

Spread the vegetables evenly across the skillet. Pour the egg mixture over the top, gently tilting the pan to distribute. Do not stir.

Cook undisturbed on the stovetop over medium-low heat for 4-5 minutes until the edges are set but the center is still liquid.

Scatter the remaining Parmigiano over the top and transfer the skillet to the oven.

Bake for 12-15 minutes until the frittata is puffed, golden on top, and just set in the center with a slight jiggle.

Remove from the oven and let rest in the skillet for 5 minutes. Scatter the fresh basil, parsley, and thyme over the top.

Slide or invert onto a cutting board, slice into wedges, and serve warm or at room temperature.