In a skillet, heat 2 tablespoons of olive oil over medium heat. Add diced bell peppers and onions. Sauté for about 5-7 minutes until they're soft. Add chopped spinach and cook for another 2 minutes until wilted. Remove from heat.

Whisk the Eggs

In a large bowl, whisk together 8 large eggs, 1 cup of milk, salt, and black pepper until well combined.

Combine and Cook

Stir the sautéed vegetables into the egg mixture and add shredded cheddar cheese. Pour the mixture into a greased oven-safe skillet or baking dish. Cook in the preheated oven for 25-30 minutes, or until the frittata is set and golden on top.

Cool and Slice

Remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm.

For the Avocado Toast

Toast the Bread

Toast the sourdough bread slices until golden brown and crispy.

Prepare the Avocado Spread

In a bowl, mash the ripe avocados with a fork. Stir in 1 tablespoon of lemon juice, and add salt to taste.

Assemble the Toast

Spread the avocado mixture generously over each slice of toasted sourdough. Sprinkle with red pepper flakes and chopped cilantro.

Serve

Enjoy the avocado toast immediately as a delicious side to your egg frittata.

For the Fresh Fruit Salad

Prepare the Fruits

In a large mixing bowl, combine sliced strawberries, blueberries, diced kiwi, and sliced banana.

Add Flavor

Drizzle the fruit mixture with 2 tablespoons of honey and gently toss to combine.

Garnish

Sprinkle chopped mint leaves over the fruit salad and toss lightly to distribute.

Serve

Serve the fresh fruit salad chilled or at room temperature as a refreshing side.