Vegetable Frittata

Preheat the oven to 375 degrees F (190 degrees C). Line a 9” cake or springform pan with parchment paper.

Whisk the Eggland's Best Classic Eggs (8) in a large bowl till broken up. Continue to whisk while adding the Milk (4 Tbsp); keep whisking till well combined. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Stir in half the Shredded Mozzarella Cheese (1/2 cup) and half the Shredded Cheddar Cheese (1/2 cup) and set aside.

Heat the Olive Oil (2 Tbsp) in a large skillet over medium heat. Add the Onion (1) and Red Bell Pepper (1) and saute till softened, about 10 minutes. Add the Garlic (2 cloves) and saute for an additional minute. Add the Fresh Baby Spinach (4 3/4 cups) and saute till wilted. Remove from the heat and let cool for about 5 minutes.

Spread the vegetables into the bottom of your prepared pan, pour the egg mixture over, and sprinkle with the remaining Shredded Mozzarella Cheese (1/2 cup) and Shredded Cheddar Cheese (1/2 cup). Cook until the frittata is set in the center, 30 – 40 minutes. Raise the oven to broil and continue cooking till bubbly and golden brown. Let set for 5 minutes before slicing and serving.