Mozzarella, Basil & Zucchini Frittata

Ingredients

• 150 g (1 cup)chopped courgette
• 150 g (1 cup)pearl-sized or baby fresh mozzarella balls
• 30 g (3 tablespoons)chopped soft sun-dried tomatoes
• 15 g (⅔ cup)thinly sliced fresh basil
• 5 largeeggs, beaten
• 75 g (½ cup)thinly sliced red onion
• 30 ml (2 tablespoons)avocado oil
• 2.5 g (½ teaspoon)sea salt
• 0.5 g (¼ teaspoon)freshly ground black pepper
• 1 sachetLuminance Collagen Peptides

Instructions

1. 1

   Prepare the ingredients

   Dice the courgette, onion, mozzarella, sun-dried tomatoes and basil.

2. 2

   Season the eggs

   Gently beat 5 eggs in a bowl, then mix in the salt and pepper. Taste and add more seasoning if you like.

3. 3

   Heat the oil

   Add the avocado oil to a deep pan over the heat.

4. 4

   Cook the frittata

   Combine all the ingredients and pour the mixture into a deep non-stick pan. Cook until browned.

5. 5

   Serve the frittata

   Serve for breakfast or with a fresh side salad for lunch.

What is a frittata?

A frittata is an Italian-style egg dish cooked with additions such as vegetables, cheese and herbs. This version pairs courgette and red onion with mozzarella, sun-dried tomatoes and fresh basil.

The recipe keeps the preparation simple: beat and season the eggs, combine the ingredients and cook them in a deep non-stick pan. The publisher does not specify a regional origin for this particular combination.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

The eggs provide most of the protein, while the courgette, onion and sun-dried tomatoes contribute carbohydrates; the avocado oil and mozzarella contribute much of the fat. Pair a serving with salad or another vegetable side to round out the plate.

The ingredients that shape the flavour

Courgette and red onion: these bring mild vegetable flavour and a little sweetness to the egg mixture. Cutting them into small pieces helps them sit evenly throughout the frittata.

Mozzarella and tomatoes: the cheese adds a soft, mild contrast to the concentrated savouriness of the sun-dried tomatoes. Small mozzarella balls can be diced as directed, or cut into smaller pieces if needed.

Basil: its fresh, aromatic flavour complements the tomatoes. Slice it thinly so it is easy to distribute through the mixture.

Getting the pan ready

Avocado oil: add it to the deep pan before adding the combined ingredients. The recipe does not give a specific heat setting, so follow the pan's usual cooking guidance and avoid letting the oil smoke.

Non-stick surface: the method calls for a deep non-stick pan. This helps the egg mixture cook in the pan without sticking as readily.

Combining the mixture

Even distribution: combine all the prepared ingredients with the beaten eggs so the courgette, cheese, tomatoes, onion and basil are spread through the frittata.

Seasoning: the stated salt and pepper amounts are a starting point; the method allows for more to taste. Season the eggs before adding the rest of the ingredients.

Cooking and doneness

Browned surface: the recipe's doneness cue is to cook the mixture until browned. It does not give a precise cooking time or temperature, so watch the pan rather than relying on a set duration.

The method does not specify whether to cover the pan or finish the frittata under a grill. Keep to the stated pan-cooking method and check that the egg mixture is cooked through before serving.

When to serve it

Breakfast: serve a portion on its own or alongside toast and fruit for a more substantial meal.

Lunch: the recipe suggests a fresh side salad. A simple green salad makes a crisp contrast to the soft eggs and mozzarella.

Recipe notes & tips

• Dice the vegetables and mozzarella to a similar size for more even distribution.
• Beat the eggs gently, as directed, rather than whisking them vigorously.
• Mix the salt and pepper into the eggs before combining everything.
• Use a deep non-stick pan, as specified in the method.
• Keep an eye on the frittata as it browns because the recipe gives no exact cooking time.

Variations

• Add extra herbs: use more fresh basil for a stronger herbal note.
• Change the cheese: replace the mozzarella with another mild cheese that melts well.
• Use yellow courgette: swap it in for the green courgette while keeping the same amount.
• Add leafy greens: mix in a small handful of chopped spinach with the other ingredients.
• Serve with greens: pair the frittata with a fresh salad for lunch.

Common mistakes to avoid

• Large vegetable pieces: they can be awkward to eat; dice the courgette and onion as directed.
• Uneven seasoning: salt and pepper may gather in one spot; mix them into the beaten eggs first.
• Crowded, uneven mixture: ingredients may clump together; combine them thoroughly before pouring into the pan.
• Sticking to the pan: use the non-stick pan called for in the method.
• Relying on a fixed cooking time: none is given; watch for browning and check the egg mixture before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave until hot throughout.

Frequently asked questions