Full Garden Frittata

• 4 large eggs
• 1/3 cup 2% milk
• 1/4 teaspoon salt, divided
• 1/8 teaspoon coarsely ground pepper
• 2 teaspoons olive oil
• 1/2 medium zucchini, chopped
• 1/2 cup chopped baby portobello mushrooms
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons minced fresh basil
• 1 teaspoon minced fresh oregano
• 1 teaspoon minced fresh parsley
• Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

1. Preheat oven to 375u0b0. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture.
2. Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

eggs, milk, salt, ground pepper, olive oil, zucchini, baby portobello mushrooms, onion, garlic, fresh basil, fresh oregano, parsley, tomatoes

Taken from www.tasteofhome.com/recipes/full-garden-frittata/ (may not work)