Zucchini Frittata

Preheat oven to 400ºF.

Using a oven safe medium saute pan, warm the olive oil over medium heat. Add the crushed garlic and allow to cook for 30 seconds. Remove the garlic and tear some basil into the pan and add all of the zucchini. Stir and cook the zucchini until it is tender but has not cooked through, roughly 2 minutes.

Blend eggs with the milk in a blender or beat well using a beater. Season with salt and pepper. Blend on the highest speed to incorporate a lot of air in the eggs.

Pour the eggs into the saute pan and let it sit for 1 minute. Sprinkle the Parmesan cheese over the top of the eggs and place into the oven. Cook until golden brown, about 15 to 20 minutes.

Remove pan from the oven and let sit for 5 minutes. Invert a plate on top of the pan and turn over. This usually slides out so easily that I can lift it slightly with a silicone spatula and then slide it right out of the pan. Slice and serve warm or at room temperature.