Cheese, Vegetable and Bacon Frittata

Turn broiler on to low setting.

In a medium bowl, whisk 6 eggs, 1/4 C 1% milk, and 1/4 C grated Romano. Set aside.

Heat a medium non stick pan over medium high heat. Spray with olive oil spray.

Add minced garlic and chopped onion, cook for 2 minutes.

Add 1/2 C sliced asparagus and 1 large zucchini, sliced into halfmoons, into pan; saute for 3 minutes.

Add 1/2 C mushrooms, 1/4 C chopped tomatoes, and freshly chopped basil and saute for another 2 minutes.

Add egg mixture, 1/4 lb cooked turkey bacon, and 1 T each chopped basil, oregano, and thyme and cook for 4-5 minutes until bottom has set and browned.

Place frittata into oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.

Turn broiler on to low setting.

In a medium bowl, whisk 6 eggs, 1/4 C 1%milk, and 1/4 C grated romano. Set aside.

Heat a medium non stick pan over medium high heat. Spray with olive oil spray.

Add minced garlic and chopped onion, cook for 2 minutes.

Add 1/2 C sliced asparagus and 1 large zucchini, sliced into half-moons, into pan; sauté for 4-5 minutes.

Add 1/2 C mushrooms, 1/4 C chopped tomatoes, and freshly chopped basil and sauté for another 2 minutes.

Add egg mixture and cook for 4-5 minutes until bottom has set and browned.

Place frittata into oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.