Hmmm, I wonder if can sell this to the whole family while the kids are still here. I have enough basil to start my own basil stand. Plus 18g. of protein for less than 300 calories per serving!! Sign me up!
2 tbsp. olive oil
1 1/2 C. thinly sliced red onion
1 1/2 C chopped zucchini
7 large eggs, beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 C. pearl size or baby fresh mozzarella balls (about 4oz.)
3 tbsp. chopped soft sun dried tomatoes
1/4 C. thinly sliced fresh basil
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.
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 1/2-2 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.
Per serving: 292 calories, 21g. fat, 346mg. cholesterol, 8g. carbs, 4g. added sugar, 18g. protein, 2g. fiber, 513mg. sodium, 408mg. potassium.
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