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Name: Mozzarella, Basil & Zucchini Frittata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tbsp Extra virgin olive oil; 1 1/2 cups thinly sliced red onion; 1 1/2 cups chopped zucchini; 7 large eggs beaten; 1/2 tsp salt; 1/4 tsp ground pepper; 2/3 cup pearl-size or baby fresh mozzarella balls about 4 ounces; 3 tbsp soft sun-dried tomatoes chopped; 1/4 cup fresh basil thinly sliced

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INGREDIENTS

2 tbsp Extra virgin olive oil
1 1/2 cups thinly sliced red onion
1 1/2 cups chopped zucchini
7 large eggs ; beaten
1/2 tsp salt
1/4 tsp ground pepper
2/3 cup pearl-size or baby fresh mozzarella balls ; about 4 ounces
3 tbsp soft sun-dried tomatoes ; chopped
1/4 cup fresh basil ; thinly sliced

Servings

INSTRUCTIONS

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, 3-5 minutes.

Meanwhile, whisk eggs, salt and pepper in bowl. Pour the eggs over the vegetables in the pan. Cook, lifiting 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 1/2-2 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 serving plate.

NOTES

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Mozzarella, Basil & Zucchini Frittata

2 tbsp Extra virgin olive oil
1 1/2 cups thinly sliced red onion
1 1/2 cups chopped zucchini
7 large eggs beaten
1/2 tsp salt
1/4 tsp ground pepper
2/3 cup pearl-size or baby fresh mozzarella balls about 4 ounces
3 tbsp soft sun-dried tomatoes chopped
1/4 cup fresh basil thinly sliced

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, 3-5 minutes.
Meanwhile, whisk eggs, salt and pepper in bowl. Pour the eggs over the vegetables in the pan. Cook, lifiting 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 1/2-2 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 serving plate.

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Nutrition

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Serving Size: 1 Serving (964g)
Recipe Makes: 1 Servings

Calories: 1214
Calories from Fat: 745 (61%)

Amt Per Serving		% DV

	Total Fat 82.8g	110 %
	Saturated Fat 23.6g	118 %
	Monounsaturated Fat 36.1g
	Polyunsanturated Fat 11g
Cholesterol 2961mg		911 %
Sodium 990.3mg		34 %
Potassium 1321mg		35 %
Total Carbohydrate 28.2g		8 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 23.9g
Protein 91g		130 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1214

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