Mozzarella, Basil & Zucchini Frittata

Name: Mozzarella, Basil & Zucchini Frittata
Total time: 20 min
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

4.8

(15)

www.eatingwell.com

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Total: 20 minutes

Author : Breana Lai Killeen, M.P.H., RD

Ingredients

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2 tablespoons extra-virgin olive oil1 ½ cups thinly sliced red onion1 ½ cups chopped zucchini7 large eggs, beaten½ teaspoon salt¼ teaspoon freshly ground pepper⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)3 tablespoons chopped soft sun-dried tomatoes¼ cup thinly sliced fresh basil

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Instructions

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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.