2 tsp olive oil
1 leek, trimmed, washed, and diced
1 red bell pepper, diced
6 oz broccoli florets, chopped
1 Tbsp fresh thyme leaves, or 1/2 Tbsp dried thyme
1 tsp fresh oregano leaves, or 1/2 tsp dried oregano
10 large eggs
2 Tbsp nonfat (skim) milk
7 oz shredded nonfat mozzarella cheese
2 oz crumbled feta cheese
1/4 tsp fresh black pepper
Preheat the oven to 375°F. Spray a casserole dish with cooking spray, and set aside.
In a large nonstick frying pan, heat the oil. Add the leek, bell pepper and broccoli, and sauté over low-medium heat for 4-5 minutes, until the vegetables are soft. Remove from heat, and set aside.
In a large bowl, whisk the eggs and milk until fluffy. Stir in the cheeses and black pepper.
Spray a casserole dish with cooking spray, and spread the cooked vegetables in the bottom. Pour the egg mixture over the vegetables, and stir gently to bring some of the vegetables to the surface.
Bake at 375F for 35 minutes, until the eggs are puffed and brown around the edges. Remove casserole from the oven, and let it set for 5-10 minutes before serving. (Can be made ahead and refrigerated, and served cold, at room temperature, or warmed.)