Christmas Frittata

1: Preheat the oven to 350°F.

2: Heat the olive oil in a large oven-proof skillet.

3: Add the diced red bell pepper and onion, and cook for 5 minutes, stirring often.

4: Season with salt and pepper.

5: Stir in the spinach and cook until wilted.

6: Remove the pan from heat and cool for a few minutes.

7: Add crumbled feta cheese to the vegetable mixture.

8: In a large bowl, whisk together eggs, milk, parsley, and sour cream until smooth.

9: Season the egg mixture with salt and pepper.

10: Pour the egg mixture over the vegetables in the skillet.

11: Bake for 40 to 45 minutes, or until the eggs are set.

12: For the whipped pesto ricotta, whisk ricotta until fluffy, then mix in pesto, cracked black pepper, a pinch of salt, and lemon zest.

13: For tomatoes, halve them, combine with olive oil, chopped herbs, salt, and pepper, and create a wreath pattern on top of the frittata.