Zucchini, Basil, Mozzarella Frittata


  • 7 large eggs, beaten 
  • 1 ½ cup zucchini, chopped 
  • 1 ½ cup red onion, sliced thin 
  • 2 Tbsp oil on your GenoPalate shopping list 
  • ¼ tsp ground pepper 
  • ½ tsp salt 
  • 4 oz fresh mozzarella balls 
  • 3 Tbsp sun dried tomatoes, chopped 
  • ¼ cup sliced basil, fresh


  1. Preheat broiler. In large, oven safe skillet heat oil over medium high. Add onion, zucchini and cook until soft. (about 3-5 minutes) 
  2. Whisk eggs, salt and pepper in a bowl. Pour eggs over vegetables in skillet. Lift eggs and the edges to allow uncooked egg to move from the middle. Cook for 2 minutes or until the eggs set. Top with mozzarella and sun-dried tomatoes. Place skillet until broiler 1-2 minutes or until eggs are slightly brown. Let stand for 3 minutes and top with basil. 
  3.  Run a spatula around the edge, then move underneath to release the frittata from the pan. Cut into 4 slices then serve.