Recipe: Cheesy Zucchini Frittata

Ingredients
1 baking potato, peeled and thinly sliced
2 tablespoons milk
3 eggs, beaten
2 tablespoons extra virgin olive oil (EVOO)
1 small zucchini, chopped
1/2 cup shredded Asiago cheese


Preparation
Pre-heat the oven to 375 degrees


Place the potato in a small bowl with enough water to cover it and microwave at high power until tender, about 8 minutes.  Drain, add the milk and mash with a fork; let cool.  Mix in the eggs.


In medium, ovenproof skillet, heat the EVOO, two turns of the pan, over medium heat.  Add the zucchini and cook until tender, about 5 minutes.  Add the potato mixture and stir the combine.  Bake until set, about 10 minutes.  Sprinkle the cheese on top and bake until melted, about 2 minutes more.  Let cool, then cut into wedges.