makes 8 servings
10 large eggs
2 tablespoons milk (I like coconut milk, but any milk works!)
1 tsp garlic powder
salt and pepper
1/2 yellow onion, sliced
1 medium zucchini, thinly sliced into rounds
4oz baby bella mushrooms, thinly sliced
nonstick olive or avocado oil spray
Preheat the oven to 350°.
To a medium skillet, add a tablespoon of olive oil and the onions over medium heat. Cook for about 10 minutes stirring halfway through, until golden brown. Remove from the pan, add more oil and cook the mushrooms for 5 minutes. Remove from the pan, add more oil and add the zucchini until golden brown, about 5 minutes. Set aside
Whisk 10 eggs in a bowl with a pinch of salt, pepper, garlic powder and milk.
In an 8 or 10-inch ovenproof nonstick skillet, over medium heat, liberally spray pan with nonstick spray, and pour eggs into pan. Next scatter the onions, zucchini and mushrooms evenly on top of the eggs.
Cook over medium low heat until the eggs are set around the edge, about 3 minutes. Use a rubber spatula, run it around the circumference of the pan and the eggs to ensure the edges aren’t sticking. Add more oil around the outside of the pan if needed.
Transfer the skillet to the oven and bake the frittata until the center is just set, about 15-20 minutes.
Be careful when removing hot pan from oven! Slide the whole frittata out onto a clean counter top surface and let cool before slicing. Enjoy!