This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette. Source: EatingWell Magazine, July/August 2014

EatingWell Test Kitchen
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Ingredients

Directions

  • Position rack in upper third of oven; preheat broiler.

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  • 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

292 calories; 20.7 g total fat; 346 mg cholesterol; 513 mg sodium. 7.8 g carbohydrates; 17.6 g protein; Full Nutrition

Reviews (11)

Read More Reviews
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/28/2019
Delicious and easy! I recently made it for a weekend brunch at a vrbo with the step children. This dish makes such a nice presentation and everybody loved it. I brought my blue diamond nonstick pan and the frittata slid off onto the platter looking picture perfect. Read More
Rating: 5 stars
12/23/2017
Easy and delicious! I added garlic and some hot peppers to the onion and zucchini for a kick?? Read More
Rating: 4 stars
07/16/2017
I left out soft sun-dried tomatoes and used some leftover grape tomatoes cut in half. was very tasty and much heather than our normal go to of quiche. Read More
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Rating: 5 stars
06/27/2017
Easy and delicious. One serving was not filling though but next time I will add more vegetable to the recipe. Mushrooms & spinach and maybe some garlic. Read More
Rating: 5 stars
02/23/2017
Very delicious and easy. I didn't think it was cooked throughout using the time in the recipe... After I took it out of the oven I put it back on the stove for 5 more minutes on medium heat to make sure it was cooked throughout. It was delicious. I paired it with a salad using a champagne vinaigrette. It was all very good. Read More
Rating: 5 stars
01/18/2017
Love that this is gluten free AND vegetarian! Very easy to make and I'm no gourmet cook! The zucchini at my grocery store was bad so I substituted gray squash (which I had never eaten). It was good! Read More
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Rating: 5 stars
08/10/2016
Didn't have basil used Italian Seasoning - turned out great! Read More
Rating: 5 stars
08/02/2016
The base recipe for this is great and seems to be very versatile. I made it without sun dried tomatoes or basil and added some chiles. We would even make this again for dinner this week! Read More
Rating: 4 stars
05/21/2016
Quick and tasty This recipe is surprisingly delicious and oh so very easy to make. You can add more ingredients if you wish- I added mushrooms and spinach. Start to finish in under 15 minutes. My entire family commented on how tasty it was. I have been cooking for over 35 years and am always looking for new and simple recipes. Pros: Easy fast tasty one pan means easy clean up Read More
Rating: 5 stars
09/07/2014
Quick and Easy and Good! This meal came together quick! I didn't have red onion or sun dried tomatoes so substituted a yellow onion and fresh tomatoes instead. Turned out DELISH! Will definitely make again. Read More
Rating: 4 stars
07/06/2014
Easy good quick dinner Great recipe for a quick dinner. Loved it. Pros: quick yummy Cons: a lot of slicing dicing Read More