Zucchini Basil And Mozzarella Fresca Frittata Food

MOZZARELLA, BASIL & ZUCCHINI FRITTATA

Mozzarella, Basil & Zucchini Frittata image

Make and share this Mozzarella, Basil & Zucchini Frittata recipe from Food.com.

Provided by AmyZoe

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 cups thinly sliced red onions
1 1/2 cups chopped zucchini
7 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2/3 cup pearl size mozzarella cheese (about 4 ounces) or 2/3 cup baby fresh mozzarella ball (about 4 ounces)
3 tablespoons chopped soft sun-dried tomatoes
1/4 cup thinly sliced fresh basil

Steps:

Position rack in upper third of oven and 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.
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.

Nutrition Facts : Calories 280.1, Fat 19.6, SaturatedFat 6.2, Cholesterol 340.2, Sodium 590.4, Carbohydrate 9.6, Fiber 1.9, Sugar 5.2, Protein 16.8

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