• Lisa Jarvis

Italian Frittata


This cheesy, delicious frittata is perfect for breakfast, brunch or anytime really! You know I love sun-dried tomatoes and zucchini and I’ve included both! Enjoy!


Here‘s what you need:

2 t olive oil

1 medium zucchini, halved lengthwise then sliced thin

7 eggs, beaten

6-8 oz pearl-sized mozzarella balls

3 T sun-dried tomatoes, drained and chopped (the kind in oil)

1/4 cup thinly sliced fresh basil leaves

salt and pepper to taste


In a cast-iron, or heavy oven-proof skillet, heat the oil. Saute the zucchini till softened. Lightly salt to taste. On medium heat, add the beaten eggs, lightly salted to taste. Sprinkle on black pepper to taste. Lower heat to low-medium. With a spatula, lift the edges of the cooking eggs so the egg will run underneath. Repeat this a couple of times until the eggs are done. Remove from heat and top with sun-dried tomatoes and mozzarella balls. Place in oven under broiler for 2 minutes or until cheese is melted. Top with basil and serve.

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