# What You 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/goat cheese)
→ Herbs & Seasoning
09 - 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried oregano
→ Oil
13 - 2 tablespoons 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 4–5 minutes until softened.
03 - Stir in cherry tomatoes and cook 1 more minute until slightly softened.
04 - In a large bowl, whisk eggs, milk, salt, pepper, oregano, and parsley until well combined and smooth.
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 2–3 minutes until edges begin to set.
07 - Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.
08 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.
