This Mozzarella, Basil, and Zucchini Frittata costs ONLY $3 per meal!
I get it. You are busy and you want to stick to a budget when it comes to your meals. Save money and time with this delicious recipe for the perfect weekend meal that provides enough left-overs for lunch the next day! That’s a win.
And it only costs $3?! That’s cheaper than your daily latte. This recipe is a total win.
Therapy Tip: Remember when it comes to budgeting, being aware of how much money you are spending per day is the best way to save immediately. Track your spending for 1 week by writing down all of your expenses. Everything. At the end of the week look at your record and see how much you spend on items that you could cut back on.
For instance, your daily latte. If you spend $5 and some change per day on one, you’ll be forking over $100 per month on coffee. I’m sure you could cut back to 1-2 per week instead of 5 per week and you’ll immediately save money! Try also using cash for coffee, budget out how much you want to spend each month on coffee and only use cash. When it’s gone, it’s gone and you’ll have to wait until next month.
Why do I love this recipe? It’s good. And I love having eggs for dinner or lunch. It feels French and glamourous. Plus, serving it with a glass of wine makes it sheer perfection. This vegetable-loaded frittata recipe is one of the quickest and cheapest meals you can make. Don’t like zucchini? Substitute in mushrooms or green bell pepper. Not only does it taste divine and but it can really be served for lunch, dinner, or breakfast! Serve with a small tossed salad and crusty baguette on the side. Don’t forget the wine. Perfection.
- 2 tablespoons extra-virgin olive oil
- 1½ cups thinly sliced red onion
- 1½ cups chopped zucchini
- 7 large eggs, beaten
- ½ teaspoon salt
- 1 clove of garlic mashed
- ¼ teaspoon freshly ground pepper
- 1/2 cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
- 3 tablespoons finely chopped soft jarred sun-dried tomatoes
- ½ cup thinly sliced fresh basil
*Note: You do not need an official frittata pan (yes, they make those) in order to make
this, but I do recommend a pan that can easily go from cooking on the stove top into an
oven for broiling. A cast iron skillet works or a non-stick pan that is oven safe also works.
Nothing with plastic on the handles.
- Heat oil in a large broiler-safe nonstick pan or cast-iron skillet over medium-high heat onstove. Add onion, garlic, and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.(add garlic last to make sure that it does not burn.)
- Position rack in upper third of oven; preheat broiler.
- 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 over medium heat on stove.
- Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1½ 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 large slices and serve.