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


  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.

  3. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.

  4. Meanwhile, whisk eggs, salt and pepper in a bowl.

  5. Pour the eggs over the vegetables in the pan.

  6. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes.

  7. 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.

  8. Let stand for 3 minutes. Top with basil.

  9. 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.

  10. 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

Article: Mozzarella, Basil & Zucchini Frittata

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Atlanta, GA | Ashley Deka | 

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