Broccoli And Bell Pepper Frittata (4 servings) 6 large eggs 2 Tablespoons milk 1 and 1/2 cups broccoli florets 1 medium bell pepper (red or green) - chopped 1/4 medium onion - chopped 1/4 shredded cup Asiago cheese (or 1/3 cup shredded Cheddar) 1 Tablespoon olive oil salt and pepper to taste Preheat oven to 350 degrees. Place a 10-inch oven-proof skillet over medium-high heat. Add the olive oil. Once hot (oil will gently ripple), add the onions and bell pepper. Saute - stirring occasionally - until the onions are tender - about 6 minutes. Add the broccoli and stir. Add 2 Tablespoons of water and cover pan. Reduce heat to medium and let the broccoli steam for 2 minutes or until slightly tender. Uncover and remove from heat. Let set 4 or 5 minutes (so cool enough to not cook egg on contact). In a medium mixing bowl, beat the eggs with the milk and a pinch of salt and pepper. Return skillet to burner and set heat to medium. Add a little more olive oil (maybe 2 teaspoons) and stir broccoli around so it's distributed fairly even in the skillet. Pour the egg mixture over the broccoli. Cook for about 3 minutes until the edges begin to set. Sprinkle cheese evenly over the top. Transfer skillet to preheated oven and bake until the center is set - about 12 to 14 minutes. Cut into wedges and serve warm. An egg dish with broccoli, bell pepper, onion and Asiago cheese - a fresh, fun and fancy frittata that's perfect for brunch or any meal. Just as good at room temperature as it is warm. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3129. Submitted 8/12/2012.