# 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
08 - 1 cup shredded cheddar cheese
→ Herbs & Seasoning
09 - 2 tablespoons fresh parsley, chopped
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:
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 4–5 minutes until vegetables are softened.
03 - Stir in cherry tomatoes and cook for 1 additional minute.
04 - In a large bowl, whisk together 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 over medium heat for 2–3 minutes until the edges begin to set.
07 - Transfer skillet to the preheated oven and bake for 15–18 minutes, or until the center is set and slightly golden.
08 - Allow frittata to cool for 5 minutes before slicing. Serve warm or at room temperature.
