Preheat your oven to 400℉. Line a 9x13 inch pan with parchment paper.

In a large skillet, heat your olive oil. Add in the onion and sauté for 2 minutes. Add in the carrots and bell pepper and cook until they become tender, stirring occasionally, about 5 minutes. Season with the Italian herb blend, salt and pepper to taste. Lastly stir in the garlic for 30 seconds and then remove the pan from the burner.

In a large bowl, lightly beat your eggs and then add in the milk, 1 cup of the shredded cheese, the sautéed veggies, and the chopped broccoli. Season again with a little salt and pepper to taste. Mix it all to combine. Transfer the mixture to your prepared pan and spread out evenly. Sprinkle the remaining shredded cheese evenly on top and bake for 25-30 minutes or until golden brown on top. Slice into 6 equal pieces and serve.