Cheesy Broccoli Breakfast Frittata

Preheat your oven to 375°F (190°C).

Dice 1/2 medium yellow onion and 1/2 medium red bell pepper. Mince 2 cloves of garlic.

Cut 2 cups of broccoli florets into small, bite-sized pieces. Halve 1 cup of cherry tomatoes.

In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes until fragrant.

Add the broccoli florets to the skillet and cook for 4-5 minutes until they begin to soften but still maintain some crunch. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme.

In a large bowl, whisk together 8 large eggs and 1/4 cup milk until well combined.

Sprinkle 3/4 cup of the shredded cheddar cheese into the egg mixture and stir gently.

Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the vegetables evenly.

Arrange the halved cherry tomatoes on top of the egg mixture, pressing them in slightly.

Sprinkle the remaining 1/4 cup of cheddar cheese on top of the frittata.

Cook on the stovetop for 3-4 minutes until the edges start to set.

Transfer the skillet to the preheated oven and bake for 15-18 minutes until the eggs are set and the top is lightly golden.

Remove from the oven and let the frittata cool for 5 minutes before garnishing with 2 tablespoons of chopped fresh parsley.

Slice into wedges and serve warm.