Broccoli and Potato Fritatta

This is a conglomeration of multiple recipes I found on the internet. My family likes it - and it's fabulous with Tomato and Basil Cheddar Cheese.

1 1/2 cups potatoes - washed, peeled, and cubed into bite size pieces
2 cups chopped br0ccoli florets
1 tablespoon olive oil
1/2 cup sliced green onions (or chopped regular onions)
1 tsp oregano
1 tsp rosemary
1 tsp thyme leaves
1/2 tsp salt
1/4 tsp pepper
9-12 eggs (depends on how "eggy" you like it - don't be shy!)
1/4 cup milk + 2 tablespoons milk (for 9ish eggs) - 1/2 cup milk (for 12ish eggs)
1 cup cheddar cheese

Boil water in a medium saucepan (enough to cover both potatoes and broccoli). Add potatoes. Cook 7 minutes or until just tender. Add broccoli, cook one minute longer. Drain well. (The multi-cooker I got for Christmas works fab for this - thanks mom!)

Heat oil in a large skillet on medium heat. Add onion. Cook, stirring occasionally, until softened, about 5 minutes. Add potatoes and broccoli and mix well. Remove from heat.

Coat a 9 x 13 baking dish with non-stick spray or butter. Add the potato mixture, spreading evenly over the bottom.

In a large bowl, mix oregano, rosemary, thyme, salt and pepper. Add eggs and milk. Whisk until well-blended. Pour egg mixture over potato mixture.

Bake in a 425 degree oven for 15 minutes (until eggs are mostly set) sprinkle with cheddar cheese and bake 5 more minutes. - Cook longer for more eggs

Note: the original recipe called for thinly sliced tomatoes on top of the egg mixture. I didn't have any, but it sounds good. Seriously though, Tomato and Basil Cheddar Cheese. It's amazing.