1 tablespoon olive oil
1 small onion, halved and thinly sliced
1 (8 oz.) package sliced mushrooms
1 tomato, chopped (about 1 cup)
1 (12 oz.) package Green Giant® Veggie Spirals® Zucchini, cooked according to package directions and drained
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Italian blend or mozzarella cheese
2 tablespoons chopped fresh basil
Preheat oven to 400˚F. Heat olive oil in large ovenproof skillet over medium heat and cook onions and mushrooms 6 minutes or until tender. Add tomato and cook 2 minutes. Stir in Green Giant® Veggie Spirals® Zucchini.
Beat eggs with salt and pepper until frothy then stir in cheese and basil. Pour egg mixture evenly over vegetables in skillet. Cook over low heat 10 minutes or until edges are set.
Transfer skillet to oven and bake 10 minutes or until top is set and beginning to brown.
Serve from skillet or, to remove, loosen edges with spatula. Place a serving plate on top of the skillet and carefully invert skillet to remove frittata.