Mozzarella, Basil & Zucchini Frittata
ACTIVE: 20 minutes TOTAL: 20 minutes
This vegetable-studded frittata recipe is a quick meal any time of day. Make it for
breakfast or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled
2 tablespoons extra-virgin olive oil
1½ cups thinly sliced red onion
1½ cups chopped zucchini
7 large eggs, beaten
½ teaspoon salt
1/4 teaspoon freshly ground pepper
⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
3 tablespoons chopped soft sun-dried tomatoes
1/4 cup thinly sliced fresh basil
1. Position rack in upper third of oven; preheat broiler.
2. Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add
onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
3. Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in
the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath,
until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and
place the skillet under the broiler until the eggs are slightly browned, 11/2 to 2 minutes. Let
stand for 3 minutes. Top with basil.
4. To release the frittata from the pan, run a spatula around the edge, then underneath, until
you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Calories 292, Fat 21g, (sat 7g), Cholesterol 346mg, Carbs 8g, Fiber 2g, Total sugars 4g,
Protein 18g, Sodium 513mg, Potassium 408mg, Folate 65mcg, Calcium 227mg.