Mozzarella, Basil & Zucchini Frittata
ACTIVE: 20 minutes TOTAL: 20 minutes
This vegetable-studded frittata is one of the quickest meals you can make. 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
11/2 cups thinly sliced red onion
11/2 cups chopped zucchini
7 large eggs, beaten
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.
SERVES 4: 1 slice each
Calories 292, Fat 21g (sat 7g, mono 9g), Cholesterol 346mg, Carbs 8g, Total sugars 4g
(added 0g), Protein 18g, Fiber 2g, Sodium 513mg, Potassium 408mg.
Nutrition bonus: Calcium (23% daily value), Vitamin C (22% dv), Vitamin A (19% dv),
Folate (16% dv).