Golden edges, a tender center, and a skillet full of sautéed onion, red bell pepper, and garlicky wilted spinach make this frittata a satisfying anytime meal. The eggs bake up fluffy and fully set, with the vegetables adding sweetness, color, and a nice hit of fiber in every wedge. A scatter of fresh parsley on top brightens the whole dish right before serving. It all comes together in one skillet, from stovetop sauté to oven-finished bake, which means fewer dishes and an easy weeknight dinner or lazy weekend brunch. This is a solid pick for an anti-inflammatory kitchen, built on real vegetables and simple, whole ingredients you can feel good about serving.
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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 oven to 400°F (205°C).
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
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