1-First Step: Prepare ingredients Preheat the oven to 400°F (200°C). Chop your choice of vegetables (e.g., 2 cups total of broccoli, scallions, spinach, or mushrooms) and mince 2 cloves of garlic. Grate or crumble about 1/3 cup of your preferred cheese to have ready. Whisk together 6 eggs with 1/4 cup milk or cream, minced garlic, salt, and pepper in a bowl until smooth.

2-Second Step: Sauté vegetables Heat olive oil in a 10- to 12-inch oven-safe skillet or cast iron pan over medium heat. Add harder vegetables first (like scallions and broccoli), sauté for 5-8 minutes until slightly tender. Then add softer vegetables like spinach or mushrooms and cook until wilted or softened.

3-Third Step: Combine egg mixture with veggies Spread cooked vegetables evenly in the skillet for uniform texture and distribution. Pour the beaten egg mixture over the vegetables. Give the pan a gentle shake to spread the eggs evenly. Sprinkle grated or crumbled cheese evenly on top.

4-Fourth Step: Cook partially on stovetop Let the mixture cook on the stovetop for 1-2 minutes until the edges just begin to set. This helps the frittata firm up and prepares it for oven baking.

5-Fifth Step: Bake in the oven Transfer the skillet to the preheated oven. Bake for about 15-20 minutes or until the eggs are fully cooked and the top is lightly golden. For extra color, broil for 1-2 minutes at the end watch carefully to avoid burning.

6-Final Step: Rest and serve Remove the frittata from the oven and let it cool for a few minutes. Slice into wedges and serve warm. Garnish with fresh herbs or additional cheese if desired. Various dietary adjustments can be made at each step to accommodate vegan or gluten-free versions without altering the process.