1 small yellow squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup (4 ounces) shredded mozzarella
1 medium tomato, seeded and diced
¼ cup crumbled feta cheese
4 whole eggs
1 cup whole milk
2 Tbsp. fresh basil, finely shredded
2 cloves garlic, minced
½ tsp. kosher salt
¼ tsp. black pepper
¼ cup shredded Parmesan cheese

First, take a microwave safe bowl and combine the squash, zucchini, and onion.

Then cover the bowl with plastic wrap (be sure to poke a vent hole in the wrap to allow the steam to escape) and microwave it on HIGH for 7 to 9 minutes or until the veggies become tender.

At this point, drain the vegetables well and allow them to cool to room temperature.

When that's been done, transfer them to a 9-inch pie plate coated with non-stick cooking spray; top them with the mozzarella cheese, the tomato, and the feta cheese.

Then, in a large bowl, whisk together the eggs, milk, basil, garlic, salt, and pepper and pour the mixture over the cheese and tomato layer.

Then generously sprinkle the top with the shredded Parmesan, slide the pie plate into a 375-degree preheated oven, and bake it uncovered for about 45-50 minutes or until a knife inserted into the center comes out clean.

Chef's Note: This frittata serves best if it is left to stand for 10 minutes before it is sliced. You should be able to get about eight slices out of one pie.