Ingredients
1 cup thinly sliced zucchini
1/2 cup thinly sliced onion
2 tablespoons canola oil
5 extra-large eggs
1/4 cup low-fat milk
1 can (3-1/4 ounces) tuna, drained and flaked
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Monterey Jack cheese

Directions
In a large ovenproof skillet, sauté zucchini and onion in oil for 3 minutes, or until vegetables are limp. In a medium bowl, beat eggs lightly with milk. Stir in tuna, salt, and pepper. Preheat the broiler. Pour egg mixture over sautéed vegetables; reduce heat to medium. Cook, covered, for 5-8 minutes, or until set. Uncover frittata; sprinkle cheese on top. Place frittata under broiler until cheese is melted. Cut into quarters to serve.

Serves 4