This frittata recipe is quick and easy and gives you a serving of veggies for breakfast! Look for part-skim mozzarella to help lower your saturated fat intake.
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
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.
Serving Size: 1 Slice
Per Serving: 292 calories; protein 17.6g; carbohydrates 7.8g; dietary fiber 1.6g; sugars 4.2g; fat 20.7g; saturated fat 6.8g; cholesterol 345.8mg; vitamin a iu 936.6IU; vitamin c 13.4mg; folate 64.6mcg; calcium 226.9mg; iron 2.1mg; magnesium 30.5mg; potassium 408.1mg; sodium 513mg; thiamin 0.1mg
Printable recipe available at: https://www.eatingwell.com/recipe/251004/mozzarella-basil-zucchini-frittata/