Zucchini Mushroom Tomato Frittata

by Katie of:


2 T. olive oil
1 c. sliced mushrooms
1/2 zucchini
6 grape or cherry tomatoes, halved
4 eggs
1/2 c. milk
1/2 t. salt
1/4 t. pepper
1/2 c. asiago cheese, grated
2 green onions, chopped
1 t. chopped rosemary or your favorite herb


Preheat oven to 425º.  Over medium -high heat, pour olive oil into 10 inch fry pan. Saute mushrooms for 4-5 minutes.  Slice zucchini in half longways, then slice into half moons.  Add to mushrooms in pan.  Slice 6-8 grape or cherry tomatoes in half and add to pan. Cook zucchini and tomatoes and additional 3-4 minutes. Mix 4 eggs in mixing bowl with 1/2 c. milk.  Slowly pour over veggies in pan.  Let cook over medium heat for 2 minutes. Sprinkle green onions over top.  Transfer to oven for exactly 10 minutes.  Remove and use rubber spatula to loosen around edges and underneath.  Invert plate over top and flip.  Place another plate on top and flip.  Slice into wedges and sprinkle with your favorite herb.