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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 ground black pepper 4 ounces BelGioioso Fresh Mozzarella Pearls cheese 3 tablespoons chopped oil-packed sun-dried tomatoes ¼ cup fresh basil, julienned

Nutrition Info

196.1 calories carbohydrate: 5.5 g cholesterol: 230.5 mg fat: 14.3 g fiber: 1.1 g protein: 11.7 g saturatedFat: 4.6 g servingSize: - sodium: 346.4 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

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, about 5 minutes.
In a bowl, whisk eggs, salt and pepper together. Pour over the vegetables in the pan. Cook about 2 minutes until nearly set. While cooking lift the edges to allow uncooked egg from the middle to go underneath. Top with Fresh Mozzarella and sun-dried tomatoes, place under broiler until the eggs are slightly browned, about 2 minutes. Let stand for 3 minutes. Top with basil. Slice and serve.

6 servings

This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.