Mozzarella, Basil, & Zucchini Frittata

  • 2 Tbsp olive oil
  • 1 1/2 C thinly sliced red onion
  • 1 1/2 C chopped zucchini
  • 7 large eggs, beaten
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2/3 C pearl-size or baby fresh mozzarella balls (about 4 ounces)
  • 3 Tbsp chopped soft sun-dried tomatoes (or try fresh tomatoes)
  • 1/4 C thinly sliced fresh basil
  1. Position oven 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.


Serving size: 1 slice

Per serving: 292 calories; 21g fat(7 g sat); 2g fiber; 8g carbohydrates; 18g protein; 346 mg cholesterol; 4g sugars; 513mg sodium