2.
In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg; whisk until thoroughly combined and set aside.
3.
Heat olive oil in cast iron skillet or a nonstick oven-safe skillet.
4.
Add garlic and zucchini slices; season with salt and continue to cook, stirring frequently, until zucchini is tender, about 5 minutes.
5.
Add tomatoes and continue to cook for 1 minute.
6.
Stir in fresh basil and feta cheese.
7.
Slowly pour egg mixture into skillet
8.
Cook over medium heat 5 to 6 minutes or until eggs are set at the bottom.
9.
Broil in oven for 4 to 5 minutes, or until eggs are set and top is lightly browned.
10.
Remove from oven and let stand 2 minutes. Serve.