Zucchini Frittata

Nonstick cooking spray, for the pan
1 T. unsalted butter
1-1/2 t. minced garlic
2-3 small zucchini, thinly sliced
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Gruyere cheese
1/3 c. grated Parmesan cheese

Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.

In a large frying pan, over medium heat, melt the butter. Add the garlic and saute until tender, about 2 minutes. Add the zucchini to the pan, stir to combine, and cook for 1 minute. Remove the pan from the heat and set aside.

In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the zucchini mixture and the Gruyere and Parmesan cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.

Bake for 25-30 minutes, or until the edges are puffed up and golden brown and the center is set. Remove th pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.

Serves 4-6.

Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 170.