Zucchini mushroom frittata

Heat butter and oil in oven-safe nonstick skillet.

Saute zucchini over medium heat for 5 minutes until golden brown. Add mushrooms a cook another 2-3 minutes until soft. Stir in the garlic.

Beat eggs in large bowl. Pour in milk and continue to beat. Season with salt and pepper.

Lower heat under the skillet and pour egg mixture over veggies. Let cook for 5-6 minutes or until almost set and base is cooked.

Place skillet under broiler for 2 minutes until top is set.