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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (964g)|
|Recipe Makes: 1 Servings|
|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 %|
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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.
Calories per serving: 1214
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