Mozzarella Basil Zucchini Frittata Recipes

ZUCCHINI, BASIL, AND MOZZARELLA FRESCA FRITTATA

Zucchini, Basil, and Mozzarella Fresca Frittata image

Try making this delicious Zucchini, Basil, and Mozzarella Fresca Frittata recipe using Saputo cheese. Discover this delicious recipe and more at Saputo.ca.

Provided by Saputo

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

8 eggs
100 g (1 cup) Saputo Mozzarella Fresca cheese, chopped
30 ml (2 tbsp) fresh basil leaves, torn
4 green zucchinis, thinly sliced into half moons
1 leek, white part only, chopped
30 ml (2 tbsp) butter
6 sundried tomatoes, minced

Steps:

Preheat the oven to 180°C (350°F). Butter a 23 cm (9 inch) pie plate.
In a large bowl, whisk the eggs. Add the cheese, basil, and the sundried tomatoes. Season with salt and pepper. Stir to combine. Set aside.
In a cast-iron, oven-safe skillet set over medium heat, sauté the zucchini and leek. Season with salt and pepper.
Pour the egg mixture into the pan and stir thoroughly. Bake in the centre of the oven for approximately 25 minutes, or until the frittata is golden brown.
Serve hot or cold.

MOZZARELLA, BASIL & ZUCCHINI FRITTATA

Mozzarella, Basil & Zucchini Frittata image

This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.

Provided by Breana Lai Killeen, M.P.H., RD

Categories Healthy Frittata Recipes

Time 20m

Number Of Ingredients 9

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 freshly ground pepper
⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
3 tablespoons chopped soft sun-dried tomatoes
¼ cup thinly sliced fresh basil

Steps:

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 to 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.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 7.8 g, Cholesterol 345.8 mg, Fat 20.7 g, Fiber 1.6 g, Protein 17.6 g, SaturatedFat 6.8 g, Sodium 513 mg, Sugar 4.2 g

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