3 tbsp. olive oil
1 onion, chopped
3 med. red potatoes, sliced and cooked
2 sm. zucchini, sliced
1 red pepper, cut into strips
1 (8 oz.) can black olives, drained and sliced
8 eggs
1/2 c. Parmesan cheese, grated
1/3 c. milk
1/2 tsp. salt
1/4 tsp. white pepper
2 tbsp. chopped parsley

Preheat oven to 350 degrees. Saute the onions, potatoes, zucchini, pepper and olives in oil. Spread vegetables across the bottom of a greased 9 inch square baking pan.

Meanwhile, beat together the eggs, milk, cheese and spices. Pour egg mixture over the vegetables. Bake for 35-40 minutes. Cut into squares after frittata has cooled slightly. Serves 8.