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Mozzarella, Basil & Zucchini Frittata

MV8888_Ardito

This vegetable-studded frittata recipe 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 crusty baguette.

Servings

4 servings

Prep Time

20 minutes

Total Time

20 minutes

Ingredients

  • 2tablespoons extra-virgin olive oil
  • 1 1/2cups thinly sliced red onion
  • 1 1/2cups chopped zucchini
  • 7large eggs, beaten
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground pepper
  • 3/5cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
  • 3tablespoons chopped soft sun-dried tomatoes
  • 1/4cup thinly sliced fresh basil

Instructions

  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, 1 1/2 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.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 292kcal
Carbohydrate Total 8g
Total Sugars 4g
Added Sugars 0g
Fiber 2g
Total Fat 21g
Saturated Fat 7g
Mono Saturated Fat 9g
Cholesterol 346mg
Sodium 513mg
Protein 18g
Potassium 408mg
Calcium 227mg
Folate 65mcg
Omega-6 2g
Vitamin B12 1mcg
Vitamin E 3mg
Zinc 1mg
Vitamin B3 1mg