Fresh Summer Frittata with Zucchini, Tomato and Goat Cheese

There are so many options for fillings for a frittata.  This meatless frittata used
fresh vegetables available at the farmer's market. A simple salad and french baguette is all that's needed to make it a compete meal.  

2 tablespoons olive oil
1/2 sweet onion, finely chopped
2 cups chopped zucchini
1 cup chopped tomatoes
1 clove garlic, minced
1/2 teaspoon sea salt
8 eggs, well beaten
1/2 cup milk
1/4 tsp. salt
1/4 tsp. pepper
4 ounces crumbled goat cheese

Preheat the oven to 350 degrees.

In a 10" oven safe skillet (I used cast iron), heat the olive oil over medium high heat.  Add the onion and saute, stirring occasionally until translucent, about 5 minutes.  

Add the chopped zucchini, tomato, garlic and sea salt.  Continue sautéing until zucchini has softened and skin of the tomatoes begin to wilt, about 5 - 8 minutes.  

In a mixing bowl, whisk the eggs until well beaten, stir in the milk, salt and pepper.  

Pour the egg mixture over the vegetables in the skillet. Sprinkle with the goat cheese.  Cook until edges start to pull away from the pan, 5-7 minutes.  Bake at 350 until set, 16-18 minutes.  

Let frittata sit 15 minutes before slicing and serving.