GARDEN FRITTATA

1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 medium tomato, sliced
1/4 cup crumbled feta cheese
4 eggs
1 cup fat-free milk
2 tablespoons minced fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

In a microwave-safe bowl, combine the squash, zucchini and onion.
Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well. Transfer to a 9-in. pie plate coated with cooking spray.
Top with the mozzarella, tomato and feta cheese.
In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before serving.

8 servings.