This frittata comes together fast in one skillet, layering sweet diced red bell pepper, wilted baby spinach, and scallion greens before eggs are poured over and finished under the broiler for a golden, puffed top. The result is a bright, veggie-packed dish with tender curds and just enough char at the edges to make it feel special without any fuss. Fresh parsley scattered over the top adds a clean, herby lift that plays well against the mellow sweetness of the peppers. It's the kind of meal that works equally well warm from the pan or sliced into wedges for a make-ahead lunch. Simple technique, real vegetables, and minimal ingredients make this a smart pick for an anti-inflammatory kitchen. Serve it straight from the skillet for an easy, no-stress dinner or brunch centerpiece.
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Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~1 tablespoon per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Position an oven rack in the upper-middle position and preheat the broiler to high.
Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
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