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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!
Course Breakfast, Dinner, Lunch, Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Rest 3 minutes
Total Time 20 minutes
Servings 4 servings
Calories 241kcal


  • 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


Calories: 241kcal | Carbohydrates: 7g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 347mg | Sodium: 611mg | Potassium: 483mg | Fiber: 1g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 5mg | Calcium: 207mg | Iron: 2.4mg