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Makes
Serves: 4
Level
medium
Prep Time
10
Total Time
20

Ingredients

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

Method

Step 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.
Step 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.
Step 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.
Step 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.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
270
Saturated Fat:
6 g
Carbs:
6 g
Protein:
16 g
Cholesterol:
385 mg
Fiber:
1 g
Sodium:
280 mg