Preheat your oven to 375°F and grab a 10-inch nonstick skillet or cast iron pan. Whisk together 8 large eggs with 1/4 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder in a large bowl until the mixture is pale and uniform. Set this egg mixture aside while you prepare the vegetables.

Heat 2 tbsp olive oil in your skillet over medium-high heat for about 1 minute. Add the diced zucchini and red bell pepper, cooking for 3-4 minutes until they soften slightly but still retain some firmness. Stir occasionally to ensure even cooking and prevent browning.

Reduce heat to medium and add 1 cup halved cherry tomatoes, 1/2 cup fresh spinach, and 1/2 cup corn kernels to the pan. Cook for 2 minutes, allowing the spinach to wilt slightly and the brunch skillet components to meld together. The vegetables should look vibrant and smell absolutely fragrant.

Pour your prepared egg mixture directly over the vegetables in the skillet, making sure it distributes evenly. Sprinkle 1/2 cup shredded cheddar cheese across the surface and gently stir once or twice to distribute it throughout. Let the summer veggie frittata family recipe cook undisturbed on the stovetop for 2 minutes until the edges begin setting.

Transfer the skillet to your preheated 375°F oven and bake for 12-15 minutes until the center is just set but still slightly jiggly in the very middle. The top should be lightly golden and the eggs should feel firm when you gently touch the surface. Remove from oven and let cool for 2 minutes before adding fresh basil.

Sprinkle 1/4 cup chopped fresh basil over the warm frittata and let it rest for another minute so the heat releases the aromatic oils. This easy frittata kids enjoy comes out of the oven perfectly cooked, never dry or rubbery.

Slice the frittata into 4 wedges directly in the skillet or transfer to a cutting board if you prefer. Serve immediately while the cheese is still creamy and the vegetables are at their peak temperature.