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:
- 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.
Source: EatingWell
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