Veggie Egg Frittata

Frittata's are great for a fast meal or when you want to use up a bunch of leftover veggies!

Veggie Egg Frittata

EVOO

2 garlic cloves, minced

2 small zucchini, chopped

6 mushrooms, chopped

1/2 cup grape tomatoes, halved

1/2 cup spinach, chopped

8 eggs

salt and pepper

Tuscan seasoning

1/4 cup feta

handful fresh basil, chopped

Heat oil and saute garlic for a few minutes. Add veggies and seasoning. Saute until tender. Add eggs and allow them to set in saute pan. Then move the saute pan to the oven under the broiler and bake until slightly browned. Sprinkle feta cheese and fresh basil over top and serve warm.