Spinach, Fennel, and Zucchini Frittata

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.

Step 3
Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.

Step 4
Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.

Step 5
Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.