Sun-Drenched Mediterranean Vegetable Frittata

Preheat the broiler to high and position an oven rack about 6 inches from the heating element.

In a large bowl, whisk together the eggs, milk, salt, pepper, and dried oregano until well combined and slightly frothy. Set aside.

Heat the olive oil in a 10-inch oven-safe skillet (cast iron is ideal) over medium heat. Add the sliced red onion and cook for 3-4 minutes until softened and beginning to caramelize at the edges.

Add the garlic and cook for 30 seconds until fragrant. Add the fresh spinach and stir until just wilted, about 1 minute.

Scatter the roasted red peppers, sun-dried tomatoes, and Kalamata olives evenly across the skillet. Distribute the vegetables so they are spread uniformly.

Pour the egg mixture evenly over the vegetables in the skillet. Dot the surface with crumbled goat cheese, pressing the pieces gently into the eggs. Sprinkle with red pepper flakes.

Cook undisturbed on the stovetop over medium-low heat for 8-10 minutes. The edges should be set and pulling away from the pan, but the center will still be slightly jiggly.

Transfer the skillet to the oven and broil for 3-4 minutes until the top is puffed, golden, and fully set in the center. Watch carefully to prevent burning.

Remove from the oven (use an oven mitt; the handle will be extremely hot) and let rest in the pan for 3-5 minutes. Scatter torn fresh basil over the top. Slice into wedges and serve warm or at room temperature.