Protein packed and full of veggies this Roasted Vegetable Frittata is perfect for breakfast or any night of the week!
Preheat oven to 350 degrees.
In a large cast iron skillet on medium heat, spread out veggies in an even layer. Saute 3-5 minutes, just until veggies heat up.
In a separate bowl, whisk eggs and milk well.
Stir in egg mixture, evenly coating all the veggies.
Cook for 2-3 minutes over the heat, and then transfer dish to the oven.
Bake for 20 minutes, until the center of the dish is puffed and firm. Don't overcook! It's normal for the frittata to deflate a bit when you remove from the oven.
Let it set for about 5-10 minutes, and then slice and serve!