Mozzarella, Basil & Zucchini Frittata

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 ½ cup, sliced or 173g

• Zucchini

  Summer squash, includes skin, raw

  1 ½ cup, chopped or 186g

• Egg

  Whole, fresh eggs

  7 large or 350g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Mozzarella cheese

  Part skim milk

  ⅔ cup, shredded or 75g

• Sun-dried tomatoes

  3 tbsp or 10g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. Position rack in upper third of oven; preheat broiler.
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.
3. 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.
4. 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.
5. (source: http://www.eatingwell.com/recipe/251004/mozzarella-basil-zucchini-frittata/)

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