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Mozzarella, Basil & Zucchini Frittata


Banana and Orange BOWL

8g Carbs / 18g Protein / 21g Fat / 292 kcal

Nutritional Value


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

Cooking method

Position rack in upper third of oven; preheat broiler. Heat oil in a large broiler-safe non-stick 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, 1 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.
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