Mexican Frittata

1. Wash zucchini; trim and discard the ends. Cut each zucchini into 4 strips, then cut into 1/4-inch pieces. In a bowl, combine the zucchini, bell pepper, onion, garlic, and hot pepper, if desired.
2. Heat the oil in a skillet over medium heat. Add vegetables and cook, stirring frequently, until the zucchini is crisp-tender, about 4 minutes.
3. While the vegetables cook, stir the eggs, mozzarella, and parmesan together in a bowl.
4. Shake the skillet to distribute the vegetables evenly. Pour egg mixture over vegetables and shake skillet again to help distribute the egg mixture. Put lid on pan and cook 5 to 7 minutes, until the egg on top is solid. Sprinkle with black pepper.
5. To serve, loosen edges of frittata with spatula. Cut into 4 wedges. Serve immediately.

Menu Idea: Mexican frittata, salsa, whole wheat toast, milk