Everyday Frittata

• 4 bacon slices (optional)
• 1 tablespoon canola oil
• 2 cups thinly sliced zucchini (about 1/4 inch thick)
• 1 cup quartered grape tomatoes
• 3/4 cup 2% reduced-fat evaporated milk
• 2 teaspoons fresh thyme leaves
• 3/8 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs, lightly beaten
• 2 ounces Swiss cheese, shredded (about 1/2 cup)

1. Preheat oven to 350u0b0. Arrange bacon on microwave-safe paper towels; cover with additional paper towels. Microwave at HIGH 3 minutes or until done. Crumble bacon.
2. While bacon cooks, heat a medium cast-iron or ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; saute 4 minutes, stirring occasionally.
3. Sprinkle tomatoes and bacon over zucchini. Reduce heat to medium.
4. Combine milk and remaining ingredients in a large bowl, stirring well with a whisk or fork.
5. Pour milk mixture over zucchini mixture in pan. Cook 5 minutes or until mixture is partially set.
6. Place pan in oven. Bake at 350u0b0 for 9 minutes or until center is set. Cut into 4 wedges.
7. 3 Ways to Riff: Omit bacon for a vegetarian version. Swap in 4 cups coarsely chopped kale or Swiss chard for zucchini. Play with different cheeses: Try reduced-fat sharp cheddar or pepper-Jack for a bit of heat.

bacon, canola oil, zucchini, quartered grape tomatoes, milk, thyme, salt, black pepper, eggs, swiss cheese

Taken from www.myrecipes.com/recipe/everyday-frittata (may not work)