Lunch: Summer Frittata with Sundried Tomatoes, Feta, and Zucchini

Recipe by Anna Watson Carl The beauty of this frittata: The leftovers make for a delicious breakfast.

This recipe includes superfoods such as:

Basil

Health benefits of Summer Frittata with Sundried Tomatoes, Feta, and Zucchini

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 zucchini, thinly sliced
2 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
12 large eggs
1/2 c. sour cream
1/4 c. chopped fresh basil, plus more for garnish
1/4 c. finely chopped red onion
3/4 c. crumbled feta, divided
3/4 c. sun-dried tomatoes

Instructions

Preheat broiler to high. Brush baking sheet with 1/2 tablespoon olive oil and add zucchini slices. Drizzle with remaining 1/2 tablespoon olive oil and season with salt and pepper. Broil until softened and brown, 2 minutes per side.
Lower oven to 375 degrees F. In large bowl, whisk together eggs, sour cream, basil, salt and pepper. Stir in 1/2 cup feta and all but 2 tablespoons sun-dried tomatoes.
In large, ovenproof skillet heat olive oil over medium-high heat. Cook red onion until softened, 3 minutes. Pour egg mixture into pan and let cook until beginning to brown around edges, 5 minutes. Cover top of frittata with zucchini slices and sprinkle with remaining 1/4 cup feta.
Place pan in oven and cook until top is golden and center is set, 15 minutes.
Let cool slightly, then top with remaining sun-dried tomatoes and basil. Serve in wedges directly from pan.

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