Whenever I want to put together a quick and easy meal, I almost always go with eggs!  Frittata, in particular, is such a simple and nutritious dish that I have an abundance of variations in my recipe arsenal.

This frittata makes good use of one of my favorite summer vegetables - zucchini.  I really love the texture and flavor zucchini adds to baked eggs and the fresh herbs make it bright and fresh-tasting. If you wanted to give the dish more heft you could add some parmigiano reggiano cheese or some sliced ham.  Serve it alongside a fresh green salad and you've got yourself a delicious, nutritious meal!

Zucchini Frittata
serves 4-6

2 T olive oil
1 1/2 cups mixed zucchini, diced
1 large red potato, diced
1 garlic scape, sliced (or 2 garlic cloves, minced)
8 eggs
1/4 cup whole milk
salt and pepper to taste
2 T parsley, finely chopped
2 T dill, finely chopped

In a large, oven-proof pan or skillet, heat olive oil over medium-high.  Add zucchini and potato and cook until potatoes are slightly tender, about 7 minutes.  Add garlic scapes and cook another minute.  Heat oven to 400 degrees. 

Meanwhile, in a medium bowl whisk eggs and milk together until well combined and eggs gain a little volume, about three minutes.  Distribute vegetables evenly around the pan and pour egg mixture over vegetables.  Place pan in oven and bake until frittata puffs up and becomes golden-brown around the edges, about 15 minutes.  Slice into wedges and top with chopped herbs.  Serve hot or at room temperature.