# Required Ingredients:
→ 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
# How-To Steps:
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.
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. Cook on the stovetop for 2–3 minutes until edges begin to set.
06 - Transfer skillet to the oven and bake 15–18 minutes, or until the center is set and slightly golden.
07 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.
