Easy Vegetable Egg Casserole | Rosemary Farm

Ingredients

• 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 Rosemary Farm eggs
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 cup reduced-fat sharp cheddar cheese
• 1 cup pico de gallo