In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in bell peppers, zucchini, broccoli and sun dried tomatoes, cooking an additional 2 minutes. Set aside.
In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.
Poor egg mixture over top of the veggies in the skillet until evenly coated and cook on medium heat until bottom is set, about 5 to 6 minutes.
Transfer skillet to oven and continue to cook until edges are slightly brown, about 10 to 15 minutes. You’ll know it’s done when a knife inserted comes out clean, enjoy!
Serving Size: 1 slice • Calories: 130 • Fat: 8.1 g • Saturated Fat: 1.8 g • Carbs: 5.4 g • Fiber: 1.1 g • Protein: 8.2 g • Sugar: 1.4 g • WW Freestyle Points: 1