Zucchini, Tomato & Cheese Frittata

Makes 6 servings

Prep time: 20 min
Baking time: 18 min

Ingredients:

• 1/4 - cup milk
• 1 - medium onion, chopped
• 6 - All-Natural Farm-Fresh Eggs, slightly beaten
• 1/2 - teaspoon dried basil leaves
• 1/4 - teaspoon salt
• 1/4 - teaspoon coarsely ground pepper
• 3 - Tablespoons LAND O LAKESŪ Butter
• 1/2 - teaspoon finely chopped fresh garlic
• 1 - medium zucchini, diagonally sliced 1/4-inch
• 1 - medium tomato, cut into 6 slices
• 2 - ounces (1/2 cup) Mozzarella Cheese, shredded
• 2 - Tablespoons freshly grated Parmesan cheese

Directions:

Preheat oven to 350°F. 

1. In a medium bowl, combine your milk, onion, eggs, basil, salt and pepper.
2. Melt butter in 10-inch ovenproof skillet until sizzling; add garlic.
3. You want to cook over medium heat until garlic is tender (2 to 3 minutes). Pour egg mixture into skillet.
4. Bake for 8 to 10 minutes or until egg mixture is partially set. Remove from oven.
5. Arrange zucchini slices in circle on top of egg mixture.
6. Place tomato slices on top of zucchini.
7. Sprinkle with mozzarella and Parmesan cheese.
8. Continue baking for 10 to 14 minutes or until cheese is melted and eggs are set.

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