Sumptuous Vegetable Frittata

Prep time: 15 minutes | Cook time: 20 minutes | Serves 2

4 eggs

¹⁄₃ cup milk

2 teaspoons olive oil

1 large zucchini, sliced

2 asparagus, sliced thinly

¹⁄₃ cup sliced mushrooms

1 cup baby spinach

1 small red onion, sliced

¹⁄₃ cup crumbled feta cheese

¹⁄₃ cup grated Cheddar cheese

¼ cup chopped chives

Salt and ground black pepper, to taste

1. Line the baking pan with parchment paper.
2. Whisk together the eggs, milk, salt, and ground black pepper in a large bowl. Set aside.
3. Heat the olive oil in a nonstick skillet over medium heat until shimmering.
4. Add the zucchini, asparagus, mushrooms, spinach, and onion to the skillet and sauté for 5 minutes or until tender.
5. Pour the sautéed vegetables into the prepared baking pan, then spread the egg mixture over and scatter with cheeses.
6. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 380ºF (193ºC) and set time to 15 minutes.
7. Stir the mixture halfway through.
8. When cooking is complete, the egg should be set and the edges should be lightly browned.
9. Remove the frittata from the oven and sprinkle with chives before serving.