Garden Frittata

This recipe comes from 365 Easy One-Dish Meals. I don’t make it often, but every time I make it, we remember how good it is. We need two recipes of this for our family.

2 tablespoon olive oil

1 cup chopped peeled potatoes

1 cup shredded zucchini

1 medium green bell pepper, cut into thin strips about 1 1/2 inches long

1 medium red bell pepper, cut into thin strips about 1 1/2 inches long

4 scallions, chopped

1 cup sliced fresh mushrooms

6 eggs

2 tablespoon milk

2 tablespoon grated Parmesan

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

In a 10 inch skillet, heat oil over medium heat until hot. Add potatoes, zucchini, green and red pepper, scallions, and mushrooms. Cook over medium heat, stirring often, until vegetables are soft, 5 to 8. Spread vegetables in an even layer with back of spoon or fork.

In a medium bowl, beat together eggs, milk, cheese, basil, salt, and pepper until well mixed. Pour eggs over vegetable mixture in skillet. Prick egg mixture in a few places with a fork and gently lift edges to allow uncooked egg to flow underneath. Do not stir. Cover and cook over low heat 10 to 12 minutes, or until eggs are set.

Invert frittata onto serving platter and cut into wedges. Or serve cut into wedges from the pan.