MOZZARELLA, BASIL & ZUCCHINI FRITTATA

This vegetable-studded frittata recipe is one of the quickest meals you can make.

MAKES 4 SERVINGS/ TOTAL TIME 20 MINUTE

INGREDIENTS

2 tablespoons extra-virgin olive oil

1 ½ cups thinly sliced red onion

1 ½ 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

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 to 5 minutes.

STEP 2

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. 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.

292 Kcal,

20.7g fat,

6.8g saturated fat,

1.6g fiber,

17.6g protein,

7.8g carbs