Spicy Zucchini Frittata

Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.
Whole Living, July/August July/August 2012
  • Yield Serves 4
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  • 2 tablespoons extra-virgin olive oil
  • 1/2 small red onion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 cup fresh corn kernels
  • Coarse salt
  • 8 large eggs


  1. Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.

  2. In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.

  3. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

Cook's Note

The Mild Side
Prefer less heat? Remove the seeds and membrane from the jalapeno.

Recipe Reviews

Reviews (3)

  • Kate Doyle-Henderson 27 Aug, 2012

    I made this recipe in June... fantastic!!!

  • Renee Rinke Bentz 28 Jul, 2012

    Would a 10inch cast iron pan be big enough for this recipe!

  • MF1 14 Jul, 2012

    This was really easy and tasty. I made it using just 1 Tbsp. of olive oil and using egg beaters instead of eggs. I also added cumin to the egg mixture before adding it to the pan. It wasn't spicy at all, but it had a great flavor from the onion and corn and cumin :)