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4 servings
Serving size: 1 slice
Per serving: 292 calories

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1½ cups thinly sliced red onion
  • 1½ cups chopped zucchini
  • 7 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:

  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.
  3. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
  4. Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan.
  5. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes.
  6. 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.
  7. Let stand for 3 minutes. Top with basil.
  8. 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.
  9. Cut into 4 slices and serve.

Source: EatingWell

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