2 cups fresh broccoli florets, chopped

1 cup shredded cheddar cheese

1 cup milk

4 large eggs

1/2 cup diced onion

1/2 cup diced bell pepper (any color)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1 tablespoon olive oil or butter (for sautéing)

1/4 cup grated Parmesan cheese (for topping)

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish.
Heat olive oil or butter in a skillet over medium heat. Sauté diced onion and bell pepper for 3–4 minutes until softened.
Add chopped broccoli and cook for 2–3 minutes until bright green and slightly tender.
In a large mixing bowl, whisk together eggs, milk, garlic powder, salt, black pepper, and red pepper flakes.
Stir in shredded cheddar cheese and the sautéed vegetables. Mix until well combined.
Pour the mixture into the prepared dish and sprinkle grated Parmesan cheese evenly on top.
Bake for 30–35 minutes or until the top is golden and the center is set.
Allow to cool for a few minutes before slicing and serving.

Use frozen broccoli if desired, but thaw and drain well.

Swap broccoli with spinach, zucchini, or asparagus for variety.

Add cooked or turkey sausage for a protein boost.

Store leftovers in the refrigerator for up to 4 days or freeze up to 2 months.

Reheat in the microwave or in a 350°F (175°C) oven until warmed through.