Mozzarella, Basil & Zucchini Frittata Recipe

“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 an olive oil-drizzled crusty baguette.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 ½ cups thinly sliced red onion

• 1 ½ 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

Directions

• Step 1 Position rack in upper third of oven; preheat broiler.

• Step 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.

• Step 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.

• Step 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

Serving Size: 1 slice

Per Serving: 292 calories; protein 17.6g; carbohydrates 7.8g; dietary fiber 1.6g; sugars 4.2g; fat 20.7g; saturated fat 6.8g; cholesterol 345.8mg; vitamin a iu 936.6IU; vitamin c 13.4mg; folate 64.6mcg; calcium 226.9mg; iron 2.1mg; magnesium 30.5mg; potassium 408.1mg; sodium 513mg; thiamin 0.1mg.

Exchanges: 1 1/2 vegetable, 2 1/2 medium-fat meat, 1 1/2 fat

Source: https://www.eatingwell.com/recipe/251004/mozzarella-basil-zucchini-frittata/