Combine ingredients: In a medium bowl, combine eggs, milk, salt, smoked paprika, thyme and pepper. Whisk until combined, set aside.
Sauté: Heat cast iron skillet (or other oven-proof skillet) over medium heat. Add oil, once warm, add garlic and onions and sauté ~5 minutes, or until translucent. Add broccoli, sauté another 5 minutes. Then add spinach and sauté just until spinach starts wilting. Sprinkle cheese over the broccoli spinach mixture. Once it starts melting, pour egg mixture over broccoli mixture, sprinkle a bit more cheese over top and cook just until the sides start setting, ~5 minutes.
Bake: Put skillet in oven and bake for 20 minutes. You can also test doneness by cutting into the center, if egg runs into the cut, cook for another couple minutes. Once cooked, remove from heat and enjoy!
Notes
FOOD WASTE NOTES: Don't toss the broccoli stems. Either cut them up and use them in this frittata or save them for future use. They make a great addition to salads, can be roasted as a side vegetable or even made into broccoli stem soup.PREP AHEAD: This frittata is a great make-ahead meal and can be stored in the fridge and reheated for a simple lunch or meal plan dinner.LEFTOVERS/STORAGE: Store in an airtight glass container for 4-6 days. Reheat in the microwave. MAKE IT DAIRY-FREE: Use stock instead of milk, omit or use dairy-free cheese. NUTRITION NOTES: This frittata is high in protein and low in carbohydrates. It’s also a good source of fiber and vitamin C. Pair it with a side salad and a slice of toast for a complete meal. SUBSTITUTIONS: Use dried thyme (not ground) instead of fresh, chard, beet greens or kale instead of spinach, cauliflower instead of broccoli. Feel free to add sausage or bacon too.SERVING SUGGESTIONS: This frittata is great on its own, or paired with crusty toast and a side salad. Also try it topped with salsa and avocado.