Garden Frittata - cooking recipe

Ingredients

2 Tbsp. olive or vegetable oil
1 c. chopped peeled potatoes (about 2 small)
1 c. shredded zucchini
1 medium green bell pepper, cut into thin strips about 1 1/2 inches long
1 medium red bell pepper, cut into thin strips about 1 1/2 inches long
4 scallions, chopped
1 c. sliced fresh mushrooms
6 eggs
2 Tbsp. milk
2 Tbsp. grated Parmesan cheese
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper

Preparation

In a 10-inch skillet, heat oil over medium heat until hot. Add potatoes, zucchini, green and red pepper, scallions and mushrooms.
Cook over medium heat, stirring often, until vegetables are soft, 5 to 8 minutes.
Spread vegetables in an even layer with back of spoon or fork.