Preheat your oven to 375°F (190°C). While that’s warming up, chop the fresh veggies.

In a large oven-safe skillet, add a drizzle of olive oil and heat over medium-high heat. Add the chopped onion and bell pepper and sauté until soft, about 5 minutes.

Add the zucchini and spinach, cooking until the spinach wilts.

In a separate bowl, whisk together the eggs and milk until combined. Add salt and pepper to taste.

Pour the egg mixture over the sautéed veggies in the skillet. Gently stir in the crumbled goat cheese and let simmer until the edges start to set.

Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the center is set. For a golden top, place under the broiler for a minute, watching closely.

Take the frittata out and let it cool slightly before slicing into wedges. Serve warm or allow to cool completely for a cold dish.