Recipe Library
Mozzarella, Basil & Zucchini Frittata
Warm eggs set around silky zucchini and sweet red onion, their edges turning golden under the broiler. Melted mozzarella pearls and sun-dried tomatoes add creamy bursts and tangy pops, while fresh basil lifts every bite.
- Total
- 20 min
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 292
- Protein
- 18g
- Carbs
- 8g
- Fat
- 21g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 513mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups thinly sliced red onion
- 1 1/2 cups chopped zucchini
- 7 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2/3 cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
- 3 tablespoons chopped soft sun-dried tomatoes
- 1/4 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, 1 1/2 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.