Mozzarella, Basil & Zucchini Frittata

By michele080478

Nutrition information
Serving size: 1 slice
Per serving: 292 calories; 21 g fat(7 g sat); 2 g fiber; 8 g carbohydrates; 18 g protein; 65 mcg folate; 346 mg cholesterol; 4 g sugars; 0 g added sugars; 937 IU vitamin A; 13 mg vitamin C; 227 mg calcium; 2 mg iron; 513 mg sodium; 408 mg potassium
Nutrition Bonus: Calcium (23% daily value), Vitamin C (22% dv)
Carbohydrate Servings: ½
Exchanges: 1½ vegetable, 2½ medium-fat meat, 1½ fat

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

Preparation

Step 1

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, 1½ 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.