Captain Jefferds Inn Garden Veggie Frittata

½ -3/4 cup broccoli
1 Tbsp. vegetable oil
½ cup chopped yellow onion
4 ounces medium mushrooms, sliced
½ red bell pepper, seeded and chopped
1 garlic clove, minced
6 large eggs
¼ cup milk
2 Tbsp. Water
½ cup grated Parmesan cheese
3/4 tsp. salt
Freshly ground pepper
1 Tbsp. chopped fresh basil or 1 tsp. dried basil
1 Tbsp. snipped parsley
1 small zucchini, unpeeled, halved lengthwise and sliced into ½-inch pieces

Preheat oven to 350 F. In large ovenproof skillet over medium heat, warm oil. Add onion mushrooms, zucchini, bell pepper, and garlic and sauté until tender, 6-7 minutes. In medium bowl, whisk together eggs, water, cheese, salt, pepper to taste, basil and parsley. Pour over vegetables in skillet. Transfer to oven and bake until eggs are set about 25 minutes. Let stand for 5 minutes before serving.