Cheese, Vegetable and Chicken Fritatta

After making all these egg breads and desserts for Easter I had some eggs left in the fridge that needed to be used.  This recipe fit the bill since it used six eggs and is good for you.  I was actually shocked when my whole family ate this fritatta and said that it was good for supper.  I guess maybe my kids tastebuds or maturing, or maybe they were just really hungry!  Anyway it as easy, tasty and healthy!

Cheese, Vegetable and Chicken Fritatta

Ingredients

Frittata

• 1/2 cup assorted mushrooms, sliced thinly
• Olive oil spray
• 1/4 cup grated Romano cheese
• 1 large zucchini, sliced into half-moons
• 1 garlic clove, minced
• 1/4 cup white onion, diced
• 1 tablespoon Fresh basil, chopped
• 1 tablespoon Fresh oregano, chopped
• 1 tablespoon Fresh thyme, chopped
• 6 large eggs
• 1/4 cup 1% milk
• 1 precooked and cubed chicken breast