Mozzarella, Basil and Zucchinin Frittata

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.