Cast Iron Vegetable Frittata with Feta

Ingredients

• 1 tbsp olive oil
• 1 medium onion
• 1 clove garlic
• 1 cup broccoli florets
• 1 medium bell pepper
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp oregano
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp black pepper
• 8 large eggs
• ¼ cup almond milk
• ½ cup feta cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in a 10-inch cast iron skillet over medium heat.
3. Add 1 diced onion and 1 minced garlic clove; sauté for 3-4 minutes until softened.
4. Stir in 1 cup chopped broccoli florets, 1 diced bell pepper, 1 tablespoon tomato paste, 1 teaspoon smoked paprika, 1 teaspoon oregano, ½ teaspoon red pepper flakes, salt, and pepper to taste; cook for 5 minutes until vegetables are tender.
5. In a bowl, whisk 8 eggs with ¼ cup milk until well combined.
6. Pour egg mixture over vegetables in the skillet; sprinkle ½ cup crumbled feta on top.
7. Cook on stovetop for 2 minutes until edges set, then transfer to oven.
8. Bake for 15-20 minutes until frittata is puffed and golden, and center is set.
9. Switch to broil and broil for 1-2 minutes until the top is lightly browned.
10. Remove from oven and let cool for 5 minutes before slicing.
11. Serve warm, garnished with fresh herbs if desired.