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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.
Makes 4 servings.
Ingredients
● 2 tablespoons extra-virgin olive oil
● 1 1⁄2 cups thinly sliced red onion
● 1 1⁄2 cups chopped zucchini
● 7 large eggs, beaten
● 1⁄2 teaspoon salt
● 1⁄4 teaspoon freshly ground pepper
● 2⁄3 cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
● 3 tablespoons chopped soft sun-dried tomatoes
● 1⁄4 cup thinly sliced fresh basil
Directions
Step 1
Position rack in upper third of oven; preheat broiler.
Step 2
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.
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