On medium heat, melt 1 tbsp oil in a frying pan and lightly saute the broccoli.
In a medium bowl, whisk the eggs and milk together. Add garlic powder, red pepper flakes, salt and pepper and combine.
Reduce the heat of the stovetop to low-medium. Pour the egg mixture on top of the broccoli and cover with a lid.
Cook for 12-15 minutes or until you see the edges of the egg mixture come away from the pan and the middle is almost cooked through.
Add the spinach leaves on top of the frittata and place the lid back on. Let the spinach wilt from the heat for 1-2 minutes.
Sprinkle the shredded cheese and basil over the frittata, place the lid on again and allow the cheese to melt for 1-2 minutes.
Gently remove from the pan and divide into desired portions. Enjoy!