½ cup milk
¼ cup Botticelli Extra Virgin Olive Oil, divided
1 ½ teaspoons salt
1/8 teaspoon ground black pepper
1 cup sliced onion
4 cups mixed fresh vegetables (zucchini, peppers, broccoli, cauliflower), diced into ½-inch pieces
2 teaspoons finely chopped garlic
2 tablespoons chopped fresh herbs (parsley, basil and thyme)
4 ounces feta cheese, crumbled, divided
- Preheat oven 350°. Combine eggs, milk, 2 tablespoons olive oil, herbs, 2 ounces feta, salt and pepper in a large bowl; whisk well.
- Place a 10-inch ovenproof skillet over medium-high heat, and add 2 tablespoons olive oil. Add onion and cook 5 minutes or until golden. Add vegetables and garlic; cook 5 minutes, stirring frequently or until slightly softened. Increase the heat to high, then pour egg mixture over the vegetables. Cook 3 to 4 minutes without stirring. Sprinkle with remaining cheese. Keep skillet on high heat another 3 minutes or until edges turn slightly golden; transfer skillet to oven.
- Bake 10 to 12 minutes until frittata is set (firm) in the center. Remove from oven and cool 2 to 3 minutes. Gently loosen sides with a knife; slide frittata onto serving platter.
Closely watch the skillet when it is on high heat; since skillets vary in thickness, cooking times may vary.