2 medium zucchinis

8 eggs

2 tbs milk

1/4 tsp salt

1/8 tsp pepper

1 tbs extra-virgin olive oil

1 clove garlic, crushed

2 oz goat cheese, crumbled

Preheat the oven to 350 degrees. Slice the zucchinis into 1/4″ thick round slices. In a lg bowl, whisk the eggs with the milk, salt, and pepper.

In a heavy, ovenproof skillet (preferable cast iron), heat the olive oil over med heat. Add the garlic and cook for 30 seconds. Add the zucchini slices and cook for 5 minutes.

Pour the whisked eggs over the zucchini and stir for 1 minute. Top with the cheese and transfer to the oven. Bake for 10-12 minutes or until the eggs are set. Remove the pan from the oven and let sit for 3 minutes.

Transfer the frittata to a cutting board, slice into four pie wedges, and serve hot or at room temp.

4 servings