Broccoli and Chickpea Spanish Omelette

Ingredients: - 1 large broccoli head, chopped into small florets - 1 zucchini, sliced - 1/2 cup cherry tomatoes, halved - 1/2 onion, chopped - 1 can chickpeas, drained and rinsed - 8 eggs - 1/4 cup milk - 1/2 tsp salt - 1/4 tsp black pepper - 1 tbsp olive oil

Instructions: 1. Preheat the oven to 375°F (190°C). 2. In a large bowl, whisk together the eggs, milk, salt, and black pepper. Set aside. 3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. 4. Add the chopped broccoli florets and sliced zucchini to the skillet and cook for 5-7 minutes until tender. 5. Add the halved cherry tomatoes and chickpeas to the skillet and cook for another 2-3 minutes until heated through. 6. Pour the egg mixture over the vegetables in the skillet and stir gently to distribute the vegetables evenly. 7. Cook for 3-4 minutes until the edges start to set. 8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are set and the top is golden brown. 9. Remove from the oven and let cool for a few minutes before slicing and serving. 10. Serve hot and enjoy your delicious and healthy Broccoli and Chickpea Spanish Omelette!