Spicy Zucchini Frittata recipe



Ingredients

  • 2 tablespoons olive oil
  • ½ small red onion, thinly sliced
  • 1 jalapeno pepper, thinly sliced (remove the seeds and veins if you want less heat)
  • 1 medium zucchini, thinly sliced
  • 1 cup corn kernels (frozen, or from 1 – 2 fresh ears)
  • Salt, to taste, for the vegetables
  • 8 large eggs
  • ½ teaspoon salt



Directions

  • Heat the broiler.
  • Heat the olive oil in an ovenproof pan over medium heat. (A cast iron skillet is ideal.)
  • Add the onion and jalapeno and cook, stirring occasionally, for about 5 minutes
  • Add the corn and the zucchini. Cook, stirring occasionally for another 6 – 7 minutes. Season to taste with a sprinkling of salt.
  • Beat the eggs and the ½ teaspoon salt in a bowl.
  • Pour the eggs into the skillet and cook for 5 – 6 minutes, until the sides are beginning to set.
  • Put the skillet in the oven and broil for 2 – 3 minutes until the frittata is set and browned a bit.