Frittata: Mozzarella, Basil & Zucchini
A quick and easy breakfast, perfect to make when zucchini is in season.
The is a versatile recipe, you can also add fresh sliced mushrooms and fresh baby spinach.
Ingredients
- 2 Tbls. extra-virgin olive oil
- 1-1/2 c. thinly sliced red onion
- 1-1/2 c. chopped zucchini
- pinch of oregano, optional
- pinch of red pepper flakes, optional
- 7 large eggs, beaten
- 1/2 t. salt
- 1/4 t. freshly ground pepper
- 2/3 c. (4 oz.) pearl-size or baby fresh mozzarella balls
- 3 Tbls. soft sun-dried tomatoes, chopped (drain from oil, pat dry)
- 1/4 c. thinly sliced fresh basil
Instructions
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). For added flavor, sprinkle in some dried oregano and crushed red pepper flakes, to taste.
Note: If using fresh mushrooms and/or fresh spinach, add them the last 2 minutes before the onions and zucchini are soft. Cook spinach just until it starts to wilt a bit.
Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges, while tilting the pan a bit, to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 to 3 minutes.
Arrange mozzarella balls and sun-dried tomatoes on top; place the skillet under the broiler until the eggs are slightly browned (about 1-1/2 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.
NOTE: This can be made for breakfast, as well as for lunch or dinner (serve with a tossed salad and a slice of crusty baguette bread drizzled with a little olive oil and good quality balsamic).
If you wanted to add meat, you could add bacon.