1. Preheat oven to 400°F.
2. In a large bowl, whisk together eggs, milk pepper, thyme & oregano. Stir in cheese & set aside.
3. In a large skillet, heat oil over medium. Add zucchini, sweet potato & tomato. Sauté 3-4 minutes or until slightly fork-tender.
4. Place vegetables in a glass baking dish & spread evenly. Pour egg mixture over vegetables & top with mozzarella.Bake 15-20 minutes or until frittata is set. To check, insert a knife into middle. If ready, it will come out clean.