Vegetable frittata with broccoli and tomatoes

Preheat the oven to 185–190 °C. Prepare an oven-safe pan with a diameter of at least 27 cm and grease it with 1 tablespoon of olive oil.

Wash the cherry tomatoes and cut them in half. Wash the broccoli and separate it into small florets. Grate the Edam cheese finely. In a large bowl, whisk the 8 eggs, add the milk, grated cheese, broccoli florets, halved tomatoes, salt, and pepper, then mix thoroughly.

Pour the egg mixture into the prepared pan. Place it in the oven and bake for 40–45 minutes at 185–190 °C until the top is golden brown and the eggs are set.