Garden Frittata

1 small yellow squash, thinly sliced
1 small zuchinni thinly sliced
1 small onion, chopped
1 c. shredded mozzarella cheese
1 med. tomato , sliced
1/4 c. feta cheese
4 eggs
1 c. milk
2 tbs. minced fresh basil
1 garlic clove, minced
1/2 tsp. salt, pepper to taste
1/4 c. parmesean cheese
Cook squash, onion til crisp tender, drain well.
Transfer to a 9 in. pie plate sprayed with pam.
Top with mozzarella & feta cheese. then layer
tomatoes.
In bowl whisk milk,eggs, basil, garlic, salt, pepper.
Pour over cheese & tomato layer.
Sprikle with parmesean cheese. Bake uncovered
375 40 to 45 min. (do knife test).
Let stand 10 min. before serving