Broccoli and Cheddar Frittata

1 tbsp (15 mL) butter
2 cups (500 mL) chopped broccoli florets and stems
1 onion, chopped
1 sweet red pepper, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
8 eggs
1/4 cup (50 mL) milk
1/4 cup (125 mL) shredded cheddar cheese
2 tbsp (25 mL) minced fresh parsley

In 9- or 10-inch (23 or 25 cm) nonstick skillet, melt butter over medium heat; cook broccoli, onion, red pepper, garlic, salt and pepper, stirring occasionally, until broccoli is tender-crisp, about 5 minutes.

In bowl, whisk eggs with milk; pour over broccoli mixture. Cover and cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 7 minutes.

Sprinkle with cheese; cover and cook until centre is set and cheese is melted, about 3 minutes. Sprinkle with parsley.