SPICY ZUCCHINI FRITTATA

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Spicy Zucchini Frittata image

Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 252 g, Cholesterol 423 g, Fat 18 g, Fiber 2 g, Protein 15 g, SaturatedFat 4 g, Sodium 196 g

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