In a medium bowl, toss the broccoli, tomatoes, oil, 1/4 teaspoon of salt, onion powder, and garlic powder together. Mix well.

Spread the broccoli and tomatoes in a single layer on a cookie sheet lined with parchment paper. Bake in the oven for 10-15 minutes, or until broccoli and tomatoes start to brown on the edges.

While the vegetables are roasting, crack the eggs into a medium mixing bowl. Add 1/4 teaspoon of salt and whisk until well combined.

When the vegetables are done roasting, turn down the oven to 350°F (176°C).

Spray an 8x8 baking dish with cooking spray. Distribute the vegetables in the pan and then pour in the egg mixture. Top with the cheddar cheese.

Bake in the 350°F (176°C) oven and cook until the frittata is firm (no liquid in the center), about 10-15 minutes.

(Alternative Cooking Method: Spray a muffin tin thoroughly with pan spray. Divide vegetables evenely between the muffin tin to make 12 "muffins." Pour the egg mixture over the vegetables evenly. Sprinkle the cheddar on top of the eggs. Place the pan into the 350°F (176°C) oven and cook until the frittata is firm (no liquid in the center), about 10-15 minutes.)

Allow frittata to rest for 5 minutes before removing from the pan. If baking in an 8x8 pan, cut into 9 evenly sized squares.