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Spicy Zucchini Frittata

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 http://www.marthastewart.com/180971/spicy-zucchini-frittata
3.857145
Rated
77.1429100(17)17
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

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