Frittata Primavera - 12 Servings

1 tablespoon extra virgin olive oil 1 small zucchini (about 4 ounces), shredded 1 medium to large carrot, shredded 1 medium red bell pepper, sliced 6 medium mushrooms (firm white mushrooms work well), sliced 1 small onion, sliced ½ teaspoon kosher salt, divided 10 large eggs ¼ cup whole or reduced-fat milk ¼ teaspoon freshly ground black pepper nonstick cooking spray 3 ounces Parmesan, finely grated 6 large basil leaves, torn into pieces

Nutritional information per serving (based on 12 servings): Calories 117 (58% from fat) • carb. 3g • pro. 9g • fat 8g • sat. fat 3g • chol. 183mg • sod. 264mg • calc. 114mg • fiber 1g

Preheat oven to 375°F. Put oil in a 12-inch, oven-proof, nonstick skillet (the Cuisinart® GreenGourmet® Skillet is the perfect pan for this recipe). Set over medium heat. Once oil is hot, add the vegetables with 1 to 2 pinches of the salt. Sauté until softened. While the vegetables are cooking, put the eggs, milk, remaining salt and pepper into the blender. Run on High until well combined and frothy. After the vegetables are cooked, remove and reserve in a small mixing bowl. Lightly coat the same pan with the nonstick cooking spray. Return the sautéed vegetables to the pan, pour the egg mixture over the vegetables, and then top with the cheese and basil. Let cook over medium-low heat until bottom is just set. Transfer to the preheated oven and cook until frittata is puffed and browned on top, about 20 to 25 minutes. After baking, let frittata sit for 5 minutes before slicing and serving.