Pet Friendly - Cheesy Zucchini Frittata Rachael Ray   From Every Day with Rachael Ray February 2008 2 SERVINGS 1 baking potato, peeled and thinly sliced 2 tablespoons milk 3 eggs, beaten 2 tablespoons extra-virgin olive oil (EVOO) 1 small zucchini, chopped 1/2 cup shredded asiago cheese 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.

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