Spring Frittata

• 3 eggs, lightly beaten
• 1 12 teaspoons olive oil
• 14 cup mushroom, sliced
• 14 cup zucchini, halved and sliced
• 2 tablespoons asparagus spears
• 2 tablespoons tomatoes, diced
• 2 teaspoons basil, chopped
• 1 tablespoon parmesan cheese, grated

1. Heat the oil in a small non-stick skillet.
2. Add the mushrooms, zucchini and asparagus.
3. Cook until just soft.
4. Add the basil and tomatoes and cook for 1 minute longer.
5. Pour the eggs over the vegetables.
6. When set, turn the frittata over, sprinkle with the cheese and place under the broiler for 45 seconds (or until the cheese has melted).
7. Serve with grilled garlic bread.

eggs, olive oil, mushroom, zucchini, tomatoes, basil, parmesan cheese

Taken from www.food.com/recipe/spring-frittata-24918 (may not work)