Zucchini & Cheese Frittata

Prep Time: 10 minutes
Total Time: 20 minutes
Makes: 4


  1. 8 eggs
  2. 1/4 cup (60 mL) 10% half & half cream
  3. salt and pepper to taste
  4. 1/3 cup (75 mL) finely chopped sun-dried tomatoes, divided
  5. 2 tbsp (30 mL) olive oil, divided
  6. 18 thinly sliced zucchini rounds
  7. 1/3 cup (75 mL) grated mozzarella cheese
  8. 2 tbsp (30 mL) finely chopped fresh basil


  1. Set oven rack 6 in. (15 cm) beneath broiler. Preheat broiler. In bowl, whisk together eggs, cream, salt and pepper. Stir in half the sun-dried tomatoes.
  2. Add 1 tbsp (15 mL) oil in large oven-proof skillet set over medium heat. Stir in zucchini and cook until just tender, about 1 min. Transfer to plate. Set aside.
  3. Heat remaining oil in skillet. Add egg mixture and cook, gently stirring, to continuously move uncooked egg to bottom of skillet. Remove skillet from heat when egg mixture is just set, but still very moist. Sprinkle with cheese. Layer with zucchini and remaining sun-dried tomatoes.
  4. Place frittata under broiler until top is puffed and golden. Remove from oven and let set a few min. before carefully removing from skillet. Sprinkle with basil. Cut into wedges to serve.