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Mozzarella, Basil and Zucchini Frittata

This vegetable-studded frittata recipe is one of the quickest meals you can make.

  • Prep Time

    0

  • Cook Time

    20 minutes

  • Servings

    4

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
  • ? cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
  • 3 tablespoons chopped soft sun-dried tomatoes
  • ¼ cup thinly sliced fresh basil

Instruction

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, 1 1/2 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.

Remakrs

You can make this for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.

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