Recipe
Mozzarella,
Basil, & Zucchini Frittata
Mozzarella, Basil, & Zucchini
Frittata
Serve up all-day delicious
Made with onions, zucchini, and mozzarella pearls, this frittata comes together in just 20 minutes and delivers 227 mg of calcium. It’s perfect as is in the morning, or with a tossed green salad and crusty baguette for lunch or dinner. Pair it with a glass of milk to help reach the recommended daily calcium intake of 1,000 mg for women 50 years old and younger, 1,200 mg for women over 50 years old, and men over 70 years old, or 1,000 mg for men 50-70 years old.*
*This includes the total amount of calcium you get from food and supplements.
Ingredients | Serves 4
tablespoons extra-virgin olive oil
cups thinly sliced red onion
medium zucchini, chopped
large eggs, beaten
teaspoon salt
teaspoon freshly ground pepper
cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
tablespoons chopped soft sun-dried tomatoes
cup thinly sliced fresh basil
teaspoon salt
teaspoon freshly ground pepper
cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
tablespoons chopped soft sun-dried tomatoes
cup thinly sliced fresh basil
Preparation
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.
STEP 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, 1½ to 2 minutes. Let stand for 3 minutes. Top with basil.
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.
STEP 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, 1½ to 2 minutes. Let stand for 3 minutes. Top with basil.
STEP 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.
STEP 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.
Nutrition Per Serving
| Calories | 292 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Cholesterol | 346 mg |
| Carbohydrates | 8 g |
| Calories | 292 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Cholesterol | 346 mg |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 18 g |
| Sodium | 509 mg |
| Potassium | 408 mg |
| Iron | 2 mg |
| Folate | 65 mcg |
| Vitamin A | 937 IU |
| Vitamin C | 13 mg |
| Fiber | 2 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 18 g |
| Sodium | 509 mg |
| Potassium | 408 mg |
| Iron | 2 mg |
| Folate | 65 mcg |
| Vitamin A | 937 IU |
| Vitamin C | 13 mg |
