Perfect Frittata With Zucchini and Provolone

Direction :

Preheat broiler with rack 6 inches from heating element. Melt butter in a 10-inch broilerproof nonstick skillet over medium-high. Add scallions and 1/4 teaspoon salt; cook until tender, 2 to 5 minutes.
Stir in zucchini and cook until tender, 4 to 8 minutes. (This ensures that the vegetables are cooked and won't release extra moisture, which would make the frittata tough and watery.)
Meanwhile, beat together eggs and milk with a fork (it gives you more speed and agility than a whisk here) until well combined.
Stir in basil, 1/2 teaspoon salt, and pepper.
Pour egg mixture into skillet.
Cook over medium-high, stirring with a spatula to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.
Sprinkle with provolone, pressing about half down into eggs.
Transfer to oven; broil until puffed and browning in spots and eggs are just set, 1 to 2 minutes. Let stand 10 minutes before slicing. Frittata can be served hot or at room temperature.