Preheat oven to 350 degrees F. Use a nonstick 10-inch skillet with oven-safe handle or cover handle with heavy-duty foil for baking in oven later.

Prepare Frittata Mixture: In large bowl, with wire whisk or fork, beat eggs with milk and pepper until blended. Set Frittata Mixture aside.

Prepare Zucchini and Swiss Filling: In the skillet, heat oil over medium heat until hot. Add zucchini and salt and cook until tender, about 8 minutes, stirring frequently. Stir in garlic and cook 1 minute.

Reduce heat to medium-low. Pour Frittata Mixture over filling in skillet; sprinkle top evenly with cheese. Cook 3 minutes, without stirring, or until egg mixture begins to set around edge. Place skillet in oven and bake 10 to 12 minutes, until frittata is set.

To serve, gently slide frittata out of skillet and onto cutting board or platter. Cut into wedges.

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