Crack the Eggs: In a medium-sized mixing bowl, crack the 6 large eggs.

Add Milk and Seasoning: Pour in 1/4 cup of milk, then add a pinch of salt and pepper. Whisk the mixture until the eggs are well beaten and everything is thoroughly combined. Set aside.

Chop the Vegetables: Chop the roma tomato, broccoli, red bell pepper, and slice the mushrooms. You want the vegetables to be small enough to cook evenly and distribute well throughout the frittata.

Sauté the Vegetables (Optional): If you prefer your vegetables softer, lightly sauté the mushrooms, broccoli, and red bell pepper in a pan with a little oil for 2-3 minutes before adding them to the egg mixture. This will help release their moisture and enhance their flavor.

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an oven-safe skillet or baking dish with oil or butter to prevent sticking.

Layer the Vegetables: Spread the baby spinach, chopped tomato, broccoli, mushrooms, and red bell pepper evenly across the bottom of the skillet or baking dish.

Add the Cheddar Cheese: Sprinkle the shredded cheddar cheese over the vegetables to create a cheesy layer that melts beautifully into the frittata.

Pour the Egg Mixture: Pour the egg mixture evenly over the vegetables and cheese, making sure it covers the entire surface.

Bake the Frittata: Place the skillet or dish in the preheated oven and bake for 20-25 minutes, or until the eggs are fully set and the top is lightly golden. You can test the doneness by inserting a knife into the center—if it comes out clean, the frittata is ready.

Cool and Serve: Once done, remove the frittata from the oven and allow it to cool for a few minutes. Slice into wedges and serve warm.