Italian Egg Frittata

Recipe from KBYU cooking show.  Like a quiche without the crust. My family loved it!

2 to 3 cooked, sliced red potatoes (don't peel)

1 Portobello mushroom, sliced (can use regular fresh or canned mushrooms)

1 zucchini, sliced

1 yellow crookneck squash, sliced

1 clove garlic, minced

grated lemon zest or a few drops of lemon juice

feta cheese, crumbled or mozzarella cheese, grated (to taste)

parmesan cheese

1 T. parsley

1 tsp. thyme

pepper 

salt

8 eggs, wisked

olive oil

In an oven safe skillet, sauté in 2 T. olive oil: mushrooms, zucchini, crookneck, garlic and lemon zest.  Remove veggies to medium bowl. In the skillet add another 2 T. olive oil and layer the sliced, cooked potatoes. Replace the veggies on top-don't stir.  Sprinkle with cheeses, parsley, thyme, pepper and salt.  Pour eggs over the top and cook on medium heat till eggs are set.  Place skillet in oven and broil for 2-3 minutes till cheese is fully melted and top is lightly toasted. Great for breakfast or dinner!