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.
Nutrition per serving may change if servings are adjusted.
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
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.
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, 1½ 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 calories;21 g fat(7 g sat); 2 g fiber; 8 g carbohydrates; 18 g protein; 65 mcg folate; 346 mg cholesterol; 4 g sugars; 0 g added sugars; 937 IU vitamin A; 13 mg vitamin C; 227 mg calcium; 2 mg iron; 513 mg sodium; 408 mg potassium
Calcium (23% daily value), Vitamin C (22% dv)
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.
December 23, 2017
By: Claudia Amstutz
Easy and delicious! I added garlic and some hot peppers to the onion and zucchini for a kick ??
July 16, 2017
By: Jaye Martin
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.
June 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.
February 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.
January 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!
August 10, 2016
Didn't have basil, used Italian Seasoning - turned out great!
August 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!
May 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