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Ingredients

• 3 large eggs
• 2 teaspoons canola oil
• 1/4 cup onion, diced
• 1/4 cup zucchini, diced
• 3 slices fresh mozzarella cheese, in pieces
• Salt and freshly ground black pepper, to taste

Directions Preheat the oven to 400 degrees.

In a small bowl, vigorously beat the eggs until frothy. Heat the oil in an 8-inch ovenproof nonstick skillet over medium-high heat. Add the onion and zucchini and sauté until softened and slightly golden, about 3 minutes. Add the eggs and use a spatula to swirl them around the pan. Gently lift up the edges of the eggs to evenly disperse the liquid.

Once the eggs have begun to firm up, scatter the mozzarella over the top. Put the pan in the oven for 2-3 minutes, or until the eggs are just set. Hold a large plate over the skillet and invert the skillet so the frittata drops onto the plate. Slice into wedges, season with salt and pepper, and serve it up!

Recipe Details Adapted from “My Family Table: A Passionate Plea for Home Cooking” by John Besh (Andrews McMeel, 2011)

Servings: 1
Cuisine: Breakfast
Read more: http://www.thedailymeal.com/perfect-frittata-recipe#ixzz1hJsvy626