This frittata recipe includes includes eggs or mozzarella and basil; however, frittatas are very versatile, you can add pretty much whatever you want to them and they will turn out great.
I use mushrooms in this recipe but you can add your vegetables of choice. You can also use any kind of cheese you want as well. Frittatas are a quick and easy hearty meal for any time of day. For lunch or dinner, I typically add a salad on the side.
This recipes serves 4 (or 2 if you’re really hungry) and any leftovers heat up nicely in the microwave. A frittata is a go-to recipe because it’s easy and pleases the entire family.
Mozzarella, Basil, and Sun Dried Tomato Frittata
This frittata is great for any and all three meals of the day. It's a hearty breakfast, a filling lunch, or a delicious dinner. It is a quick and easy meal no matter when you eat it!
- 7 large eggs
- 1/2 tsp himalayan pink salt
- 1/4 tsp black pepper
- 1/2 cup onions chopped
- 1 cup mushrooms chopped
- 4 ounces fresh mozzarella pearls
- 1/4 cup sun-dried tomatoes not packed in oil
- 1/4 cup basil fresh, chopped
Preheat oven to broil
In a large bowl, whisk together eggs, salt, and pepper and set aside
Spray oven-safe skillet with non-stick spray. Saute mushrooms and onions on medium-high heat until tender and fragrant
Add eggs to pan. As the eggs begin to cook. push from sides of pan to center to let all egg cook. Cook until almost set.
Add mozzarella and sun-dried tomatoes and put under broiler for 1-2 minutes or until top begins to lightly brown.
Remove pan from oven and let rest for 3 to 5 minutes.
Sprinkle with fresh basil. Cut into four even pieces. Run spatula around edges to release frittata from the pan. Serve immediately.
Points Information Per Serving:
Freestyle - 3 SP
Beyond the Scale - 7 SP