Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   
     1/2  cup           sliced zucchini
   1      small         bell pepper -- cut
                        into 1/4-inch strips
   1      small         onion -- thinly sliced
   1      clove         garlic -- finely chopped
     1/2  cup           coarsely chopped tomato
   2      teaspoons     chopped fresh or
     1/2  teaspoon      dried oregano leaves
   2      teaspoons     chopped fresh or
     1/2  teaspoon      dried basil leaves
   8                    eggs
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
     1/2  cup           shredded fontina or mozzarella
                        cheese -- (2 ounces)
   2      tablespoons   grated romano or
                        parmesan cheese

Preparation:

Heat oil in 10-inch ovenproof skillet over medium heat. Cook zucchini, bell pepper, onion and garlic in oil 3 minutes, stirring occasionally. Stir in tomato, oregano and basil. Reduce heat to medium-low. Beat eggs, salt and pepper until blended. Stir in Fontina cheese. Pour over vegetable mixture. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Sprinkle with Romano cheese. Set oven control on broil. Broil frittata with top about 5 inches from heat about 3 minutes or until golden brown.