Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Grab an oven-safe skillet (cast iron works wonderfully) and give it a light coating of olive oil or butter. The oven-safe part is crucial because you’ll be transferring the skillet from the stovetop to the oven later.

Step 2: Whisk It Up

In a large mixing bowl, whisk together your eggs and milk until the mixture is smooth and slightly frothy. This helps give the frittata a light, fluffy texture. Stir in a generous pinch of salt and pepper. If you’re adding herbs or a pinch of red pepper flakes, now’s the time to mix them in.

Step 3: Cook the Veggies

Heat your skillet over medium heat and sauté your vegetables until they’re tender. If you’re using spinach, add it last since it wilts quickly. Season the veggies with a pinch of salt to bring out their flavor. Cooking the vegetables beforehand ensures they don’t release too much water into the frittata while it bakes.

Step 4: Combine and Cook

Pour the egg mixture over the vegetables, making sure it’s evenly distributed. Sprinkle your shredded cheese on top. Let the frittata cook on the stovetop for 2-3 minutes until the edges start to set. This step helps create a nice base so that the eggs cook evenly in the oven.

Step 5: Bake to Perfection

Transfer the skillet to your preheated oven and bake for 12-15 minutes, or until the frittata is puffed up and the center is set. You can check doneness by inserting a toothpick into the center—if it comes out clean, you’re good to go. The puffiness will settle slightly as it cools, but that’s perfectly normal.

Step 6: Cool and Serve

Let the frittata cool for a few minutes before slicing it into wedges. This makes it easier to serve and allows the flavors to settle. Garnish with fresh herbs if you’re feeling fancy. Serve it straight from the skillet for a rustic touch, or plate it with a side salad or some crusty bread.