Cheesy Zucchini Frittata

This is a Rachel Ray recipe. It was easy and I was really pleased with how well it turned out! The cheese gives it a more grown up flavor, but my girls still devoured it...with ketchup :-).

**note: the recipe only makes "2 servings" - we doubled it for our family of 4**

- 1 potato, peeled and thinly sliced
- 2 T milk
- 3 eggs, beaten
- 2 T extra-virgin olive oil (EVOO)
- 1 small zucchini, chopped
- 1/2 c. shredded asiago cheese (I used the Italian blend w/ parmesan, etc)

1. Preheat the oven to 375°. Place the potato in a small bowl with enough water to cover and microwave at high power until tender, about 8 minutes. Drain, add the milk and mash with a fork; let cool. Mix in the eggs.
2. In a medium, ovenproof skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the zucchini and cook until tender, about 5 minutes. Add the potato mixture and stir to combine. Bake until set, about 10 minutes. Sprinkle the cheese on top and bake until melted, about 2 minutes more. Let cool, then cut into wedges.