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7 large eggs, beaten

1/4 cup thinly sliced fresh basil

2/3 cup pearl-size or baby fresh mozzarella balls (about 4 ounces)

2 tablespoons extra-virgin olive oil

1/4 teaspoon freshly ground pepper

1 1/2 cups thinly sliced red onion

1/2 teaspoon salt

3 tablespoons chopped soft sun-dried tomatoes

1 1/2 cups chopped zucchini



Position rack in upper third of oven; preheat broiler.

Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat.

Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.

Meanwhile, whisk eggs, salt and pepper in a bowl.

Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes.

Let stand for 3 minutes. Top with basil.

To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate.

Cut into 4 slices and serve.