This easy-to-make veggie frittata is packed with good stuff and makes for a quick and nutritious meal any time of day. A great way to feed a small crowd, too!
Preheat oven to 350 degrees Fahrenheit.
Crack eggs into a medium bowl. Add the milk, feta, chives, salt and pepper and whisk until frothy. Set aside.
On the stovetop, heat oil in oven-safe skillet over medium high heat. Saute the peppers and onions until softened, 2-3 minutes. While they are cooking, microwave the broccoli florets in a microwave-safe bowl on High for ~1 minute.
Add the broccoli to the peppers and onions and saute for 1-2 minutes more.
Pour the egg mixture over veggies, and add the tomato halves. Reduce heat to Low and let it set for a few minutes. Then, put the pan in the preheated oven (middle rack), and bake for 15-18 minutes, or until set (a toothpick inserted into center shouldcome out mostly clean).
Allow to rest for 5 minutes before slicing. Store leftovers in a covered container in fridge for up to 3 days.
Use your choice of milk or liquid in this recipe. Almond, soy or other milk alternatives work just fine, as does water.
Use any combo of veggies that you like - up to 2 cups total should do it
Something salty always goes well with eggs - so any kind of cheese or cured meat would be lovely. Not pickles :)