Servings: 4   |  Total: 20 mins

Nutritional information: (average serve)

  • Calories: 292
  • Protein: 17.6g
  • Carbs: 7.8g
  • Fat total: 20.7g Saturated Fat: 6.8g


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 115g)

3 tablespoons chopped soft sun-dried tomatoes

¼ cup thinly sliced fresh basil


Step 1

Position rack in upper third of oven; preheat grill.

Step 2

Heat oil in a large oven/grill-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 grill until the eggs are slightly browned, 1 1/2 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.