# What You'll Need:
→ Vegetables
01 - 1 cup broccoli florets, chopped
02 - 1 red bell pepper, diced
03 - 1 small zucchini, sliced
04 - 1/2 cup cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
→ Eggs & Dairy
06 - 6 large eggs
07 - 1/4 cup whole milk or dairy-free alternative
08 - 1 cup shredded cheddar cheese or feta or goat cheese
→ Herbs & Seasoning
09 - 2 tbsp fresh parsley, chopped or 1 tsp dried
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp dried oregano
→ Oil
13 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add broccoli, bell pepper, zucchini, and onion. Sauté for 4 to 5 minutes until softened.
03 - Stir in cherry tomatoes and cook for 1 more minute.
04 - In a large bowl, whisk eggs, milk, salt, pepper, oregano, and parsley until well combined.
05 - Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle cheese evenly over the top.
06 - Cook on the stovetop for 2 to 3 minutes until edges begin to set.
07 - Transfer skillet to the oven and bake for 15 to 18 minutes, or until the center is set and slightly golden.
08 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.
