Zucchini & Gouda Skillet Frittata
"This is a version of a skillet dish that my mother-in-law, Millie, created to use up all that extra summertime zucchini. The Gouda melts beautifully, but you can make it with Swiss or sharp cheddar, too. —Susan Marshall, Colorado Springs, Colorado..."
INGREDIENTS
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6 large eggs
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2 tablespoons 2% milk
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1 teaspoon chopped fresh oregano
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1/2 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons butter
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2 medium zucchini (7 to 8 ounces each), thinly sliced
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1 medium onion, chopped
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2 tablespoons olive oil
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1 medium tomato, diced
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1 cup shredded Gouda cheese
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2 tablespoons minced fresh basil
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