Recipe: Mozzarella, Basil & Zucchini Frittata
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
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.
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