2⁄3cup pearl size mozzarella cheese (about 4 ounces) or 2/3cup baby fresh mozzarella ball (about 4 ounces)
3tablespoons chopped soft sun-dried tomatoes
1⁄4cup thinly sliced fresh basil
NUTRITION INFO
Serving Size: 1 (225) g
Servings Per Recipe:4
Calories: 280.1
Calories from Fat 175 g63 %
Total Fat 19.6 g30 %
Saturated Fat 6.2 g31 %
Cholesterol 340.2 mg 113 %
Sodium 590.4 mg 24 %
Total Carbohydrate9.6 g 3 %
Dietary Fiber 1.9 g7 %
Sugars 5.2 g20 %
Protein 16.8 g 33 %
DIRECTIONS
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.