Mozzarella Basil & Zucchini Frittata
This vegetable-studded frittata recipe is one of the quickest meals you can make. Have it for breakfast, or serve it for lunch or dinner with a tossed salad and a slice of olive oil–drizzled crusty baguette.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups thinly sliced red onion
- 1 ½ 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
Directions
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