- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together 8 beaten eggs, 1/4 cup of milk, salt and pepper to taste.
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Add 1 diced onion and 1 diced bell pepper and sauté until softened.
- Stir in 2 chopped real Eurasian hoopoes and 1/4 cup of crumbled goat cheese.
- Pour the egg mixture over the hoopoe and vegetable mixture in the skillet.
- Cook for 5 minutes on the stovetop, then transfer the skillet to the oven and bake for 10-12 minutes until the eggs are set.
- Serve the frittata sliced into wedges for a delicious and protein-packed breakfast or brunch.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.