Mozzarella, Basil & Zucchini Frittata

YIELD: 4 servings

TOTAL TIME: 20 minutes

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

INSTRUCTIONS:

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

3. 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.

4. 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.

SOURCE: Eating Well

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