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Preheat oven to 180°C (350°F).
Steam or boil broccoli and cauliflower florets until just tender, about 5 minutes. Drain well.
In a large ovenproof skillet, heat olive oil over medium heat. Sauté the onion and peppers until softened.
Add the steamed broccoli and cauliflower to the skillet and mix gently.
Beat the eggs with salt and pepper. Pour the eggs evenly over the veggies in the skillet.
Scatter the tomatoes on top.
Cook on stove for 2–3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 15–20 minutes until the eggs are fully set and golden.
Let cool slightly, then slice and serve.
Serving and Storage Tips
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