This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette. 

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 ½ cups thinly sliced red onion

• 1 ½ cups chopped zucchini

• 7 large eggs, beaten

• ½ teaspoon salt

• ¼ teaspoon freshly ground pepper

• ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)

• 3 tablespoons chopped soft sun-dried tomatoes

• ¼ cup thinly sliced fresh basil

Directions

• 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.