Broccoli and Two-Cheese Frittata

Though they have a fancy sounding title, frittata (or more grammatically correct, frittati) are really nothing more than baked omelets. They are versatile (you really can make them out of whatever suits your fancy) and in my opinion easier to make than a stove-top omelet. Anyhow, this is how I made mine (a recipe follows):
After mixing together your eggs with seasonings and a little milk, saute some vegetables. I used mostly broccoli, but also onion, green pepper, and garlic.

When the vegetables are soft and begin to brown a little add your egg mixture.

Top it with cheese.
Bake the eggs in a preheated oven for about 5 or 10 minutes.

Broccoli and Two-Cheese Frittata
Serves 2
4 eggs
3 tablespoons grated Parmesan cheese
2 tablespoons milk
1 teaspoon crushed red pepper
1 teaspoon basil
1/2 teaspoon kosher salt
3 tablespoons olive oil
1/2 small onion, sliced
1/2 green pepper, sliced
1 small head broccoli, course chopped
1 clove garlic, minced
1/2 cup shredded cheddar cheese

Preheat an oven to 375F. Combine the eggs, Parmesan, milk, red pepper, basil, and salt in a small bowl; whisk together and set aside. Heat the olive oil in an ovenproof skillet. Add the onion, green pepper, and broccoli; saute the vegetables for a couple minutes, or until they just begin to brown. Add the garlic and saute another minute. Pour the egg mixture over the vegetables then top it with the shredded cheddar. Place the skillet in the preheated oven for about 5-10 minutes, or until the eggs are just set.