Garden Frittata

• 1 small yellow summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 small onion, chopped
• 1 cup shredded part-skim mozzarella cheese
• 1 medium tomato, sliced
• 1/4 cup crumbled feta cheese
• 4 large eggs
• 1 cup fat-free milk
• 2 tablespoons minced fresh basil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded Parmesan cheese

1. In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
2. Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
3. In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
4. Bake, uncovered, at 375u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

summer, zucchini, onion, mozzarella cheese, tomato, feta cheese, eggs, milk, fresh basil, garlic, salt, pepper, parmesan cheese

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