Mozzarella, Basil & Zucchini Frittata

© Dotdash Meredith. All rights reserved. Used with permission.

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 olive oil-drizzled crusty baguette.

Prep/Cook Time: 20 Minutes, Servings: 4

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

Directions

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. 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, 1½ 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.

Nutritional Information

Per Serving: 292 Calories, Total Fat: 21 g, Saturated Fat: 7 g, Cholesterol: 346 mg, Carbohydrates: 8 g, Fiber: 2 g, Total Sugars: 4 g, Added Sugars: 0 g, Protein: 18 g, Sodium: 513 mg, Potassium: 408 mg, Folate: 65 mcg, Calcium: 227 mg