Veggie frittata

A frittata is the ultimate clean-out-the-fridge meal: a few eggs, whatever vegetables are on hand, and dinner (or a week of breakfasts) is ready in about 30 minutes. Eggs are also an affordable source of high-quality protein.

Ingredients:

• 8 eggs
• 1/4 cup milk of choice
• 1/2 teaspoon sea salt and 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups spinach or chopped kale
• 1/2 cup cherry tomatoes, halved
• 1/3 cup crumbled feta or goat cheese (optional)

Preparation:

• Heat the oven to 375°F. Whisk the eggs, milk, salt and pepper in a bowl.
• Warm the oil in a 10-inch oven-safe skillet over medium heat. Cook the onion and pepper 5 minutes, then stir in the greens until wilted.
• Pour in the eggs, scatter the tomatoes and cheese on top, and cook without stirring 2 to 3 minutes, until the edges begin to set.
• Bake 12 to 15 minutes, until the center is just set.
• Cool 5 minutes, then slice into wedges. Enjoy warm or cold; leftovers keep 4 days in the fridge.