1 tbsp canola oil
3 cups grated zucchini
1/2 cup sliced mushrooms
1 cup chopped onion
3 eggs, preferably organic
1/2 cup skim milk
1/4 cup chopped fresh basil

Preheat the oven to 350°F.

Heat the oil in a medium skillet. Add the zucchini, mushrooms and onion and sauté, stirring, until softened.

Remove from the skillet, drain, pat dry, and let cool a little.

In a bowl whisk the eggs with the milk, and add the vegetables. Transfer to a 9 x 13 nonstick baking dish or a 9-inch pie dish. The pie dish should be sprayed with nonstick cooking spray if it’s glass.

Cook for 40 minutes or until the center of the frittata is firm but not dry. Sprinkle with the basil, cut into slices and serve.