Quick Vegetable Frittata

Preheat your oven's broiler. While it heats, whisk 6 large eggs with 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a bowl.

Heat 1 tablespoon of olive oil in an oven-safe skillet (approximately 8-10 inches) over medium heat on the stovetop. Add 1/2 cup of diced red bell pepper, 1/2 cup of chopped spinach, and 1/4 cup of sliced scallions. Sauté for about 5 minutes, until the vegetables are slightly softened.

Pour the egg mixture evenly over the vegetables in the skillet. Cook on the stovetop for 2-3 minutes, allowing the edges to set slightly.

Sprinkle 1/4 cup of crumbled feta cheese and 2 tablespoons of chopped fresh parsley over the top of the frittata.

Carefully transfer the skillet to the preheated broiler. Broil for 3-5 minutes, or until the frittata is puffed up and golden brown. Watch carefully to prevent burning.

Remove the frittata from the oven and let it cool for a minute or two. Slice into wedges and serve immediately.