zucchini, basil and romano frittata

1 tbsp olive oil
1 onion, chopped
2 zucchini, thinly sliced
2 cloves garlic, minced
2/3 cup milk
5 eggs
1/3 cup grated romano
10 basil leaves, finely chopped
1/2 tsp cayenne
freshly ground black pepper

Preheat oven to 350 degrees. Heat olive oil over medium heat. Saute onion, zucchini and garlic until soft.

Beat eggs. Add milk, romano, basil, cayenne and a few grinds of black pepper, then stir.

Grease a pyrex square with olive oil. Pour onion, zucchini and garlic into pyrex. Pour egg mixture over the vegetables and stir until the egg is evenly distributed through the zucchini.

Bake at 350 degrees for 35- 40 minutes, or egg is until completely set.


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