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Mozzarella, Basil & Zucchini Frittata

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.

 

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.

 

http://www.eatingwell.com/recipe/251004/mozzarella-basil-zucchini-frittata/print/

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