Easy Vegetable Egg Casserole

1 Tbsp. extra-virgin olive oil
1 red bell pepper, diced small
1 yellow onion, diced small
2 cups broccoli florets, finely chopped
1/2 cup low-fat milk
12 large eggs
1 tsp. kosher salt
1/4 tsp. ground black pepper
1 cup reduced-fat sharp cheddar cheese
1 cup pico de gallo

1. Preheat the oven to 375°F and coat a 9×13-inch baking dish with non-stick cooking spray. 

2. Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom.  

3. Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in ½ cup cheese. Pour egg mixture over the top and cover with remaining ½ cup cheese. 

4. Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.