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Ingredients

  • Mozzarella, Basil & Zucchini Frittata
  • 2 tablespoons extra-virgin olive oil
  • 1½ cups thinly sliced red onion
  • 1½ cups chopped zucchini7 large eggs, beaten
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
  • 3 tablespoons chopped soft sun-dried tomatoes
  • ¼ cup thinly sliced fresh basil

Instructions

  • Position rack in upper third of oven; preheat broiler.
  • 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.
  • 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, 1½ to 2 minutes. Let stand for 3 minutes. Top with basil.
  • 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.

Recipe by: EatingWell

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