Mid Week YUMM! – Mozzarella, Basil & Zucchini Frittata
Calling all busy fashionistas!
Meet your new go-to for a quick, chic meal: this veggie-studded frittata! Seriously, it’s one of the fastest ways to get deliciousness on your plate. Whether you’re craving a power breakfast, a light lunch, or a fabulous dinner, this frittata has you covered. Pair it with a fresh, tossed salad and a hunk of crusty baguette drizzled with olive oil for an effortlessly elegant spread. It’s so versatile, it’ll seamlessly fit into your stylish schedule any time of day!
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
Direction
- 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.
Nutrition Information
| 292 | Calories |
| 21g | Fat |
| 8g | Carbs |
| 18g | Protein |
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
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