Zucchini Frittata

Serves 4.

Ingredients:

• 5 large eggs
• 1/4 c milk
• 1 Tbsp olive oil
• 1/2 c water
• 2 medium zucchinis, cut in 1/3 ” slices
• 3/4 tsp dry basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 c grated Parmesan cheese
• dash paprika

Directions:

1. Preheat oven to 350 degrees F.
2. In medium bowl, beat eggs and milk until well-incorporated. Set aside.
3. In 10″ oven-proof skillet over medium heat, pour in olive oil and water.
4. Spread the zucchini slices evenly in the skillet and bring to simmer. (Some slices will overlap.)
5. Sprinkle zucchini with basil, salt, and pepper.
6. Simmer about 8 minutes, stirring often to get all slices tender, but not mushy. (Add a tablespoon or two more water if needed, but water should mostly evaporate.)
7. Pour in the egg mixture and cook 2-3 minutes.
8. Sprinkle top with Parmesan cheese; place frittata in center oven.
9. Bake 15 minutes, or until firm throughout.
10. Remove from oven; sprinkle lightly with paprika.
11. Slice in wedges and serve with salads or baked potatoes.