Tbsp vegetable oil
zucchini, thinly, sliced
cloves garlic, minced
sweet red pepper, thinly, sliced
tsp dried dill, weed
tsp chopped fresh dill
cup crumbled feta cheese
kalamata olives, pitted, and, quartered
In large nonstick ovenproof skillet, heat oil over medium heat; cook onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
Meanwhile, in large bowl, whisk together eggs, milk, salt and pepper; stir in red pepper and dill. Pour into skillet; reduce heat to medium-low.
Sprinkle with cheese and olives; cook for 10 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 3 to 5 minutes or until golden brown and set. Cut into wedges.