Spicy Zucchini Fritatta

Every few months I fall in love with frittatas. It’s not that I fall out of love with them… I just forget about them. It’s a shame because they’re so easy to make and I LOVE easy things. Maybe I just like to use a few eggs at a time. Or maybe it’s because I’m lazy. Yeah, that’s probably it. Fritattas are super ridiculously easy. I should make them all the time.

This Spicy Zucchini Frittata is like a low carb version of My Corn Lime & Zucchini Pizza. I have always loved the combination of zucchini & corn together. It screams SUMMER to me. With a little kick in the pants of jalapeno, this dish is perfection. The only thing I’d add to it besides cilantro is a little sprinkle of feta. But maybe it’s cuz I keep thinking about that dang pizza. Yeah, that’s totally it.

And we’re off!

Ingredient gathering. Exhibit A.

Lots of chopping involved. Chopping is my therapy. It’s pretty cheap…but kinda messy. No health insurance required.

Unless you mess up…

Into a cast iron skillet goes red onions & jalapeno. If you want it less spicy take out ALL of the seeds.

I left half of them in. It’s always easy to add spice later on with hot sauce. It isn’t so easy to take it away.

Now that you just cut up a jalapeno, keep your fingers away from your eyes and mouth. WASH THEM OFF!

Mix up your eggs and while the onions are cooking add the zucchini & corn to the skillet.

Saute it! Now it’s time to pour the egg in. Pour it on top of the hash.

Put the skillet back on the stove and cook until the edges are set. See those edge? SET.

Now put the whole skillet into the oven under the broiler and broil for 3-5 minutes.

DONE. I served our frittata at room temperature with a little sprinkle of cilantro on top and some grilled bread.

Fritattas are back on my radar. Get this one on yours!

Spicy Zucchini Fritatta

serves 4

recipe slightly adapted from Whole Living Magazine

  • 2 tablespoons extra-virgin olive oil
  • 1/2 small red onion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 1/2 cups fresh corn kernels
  • Coarse salt
  • 8 large eggs
  • cilantro for garnish

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. Serve slices with fresh chopped cilantro on top.

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46 Comments

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  • July 16, 2012

    LOVING this recipe!

  • July 16, 2012

    looks like the perfect way to use up buckets of zucchini in a tasty, light way. dinner – check. Thank you!

  • July 16, 2012

    Mm, I want this for lunch!

  • July 16, 2012

    adding this to the list…i’m currently working my way through the corn recipes in your archives. started with the corn and basil tart on the weekend – it was SO good!

  • July 16, 2012

    I can’t believe I’ve never made a fritatta. Maybe it’s because I only live with one other person and I feel like we couldn’t finish a whole one? How well does this reheat?

    • D.A.
      July 16, 2012

      It reheats well, but it scales down well, too: I’m a singleton, and I made this for lunch in an 8-inch skillet with less of everything and 3 eggs instead of 8.

      Added some lime zest and squeeze of lime juice and melted some cheddar on top, and just ate the whole thing (um, oops?).

  • July 16, 2012

    Really love the blog. It’s adorable!

  • July 16, 2012

    i’m coming over.

    • Jayne
      July 16, 2012

      I wish I had a friend that I could say that to everytime she made something delish!

  • I’m with you, chopping is great therapy.

  • July 16, 2012

    I totally forget about fritattas too, so thanks for the reminder. So simple, easy, and so good. I love a good chopping therapy session too, we were just talking about how people either chop or use food processors. I chop.

  • July 16, 2012

    This looks pretty awesome. The last time I made a Fritatta it was super dry, so I’ll have to try again with this one! Looks tasty :D

    Elise
    http://impossiblyelise.blogspot.com/

  • July 16, 2012

    Ironically, the one fritatta I make is corn, zucchini, basil, and tomatoes. Because that’s the summer’s theme. And a little cheese please. Yes easy. Made it for the family vacation breakfast with biscuits. Like the cilantro, jalepeno, and the lime suggestion. Love, love, love your style lady.

  • July 16, 2012

    Tracy, I agree that corn and zucchini is an addictive combo! I’ve been making a summer pasta with them, squash blossoms, and a ton of herbs for the last few weeks!

  • Kim
    July 16, 2012

    I too, totally always forget about fritattas (and quiche too). I usually remember while I’m meandering through the store trying to think of what to make for dinner for the week. But the second I haul in the goods into the house, it leaves me. So thank you for the reminder!! At 38 weeks pregnant, I need as many shortcuts as I can find. Mac and cheese from a box and yogurt will only sustain us for so long. :)

  • Jayne
    July 16, 2012

    LOL. What a coincidence. I made fritattas for dinenr last night as well. Mine had spring onions, coriander, cubed chinese sausage and garlic. I’ve got to try yours with the corn and stuff.

  • July 16, 2012

    I love frittatas! I love that you made it a little spicy!!

  • July 16, 2012

    Ooh, I totally dog-eared that page in Whole Living. Now that I know it has your stamp of approval, I’ll have to try it!

  • July 16, 2012

    I want to be your neighbor. This breakfast look BOMB!! yes please

    • Tracy
      July 19, 2012

      Oh man! I want you to be my neighbor!

  • July 17, 2012

    I like it!

  • July 17, 2012

    Mmmmm such a treat!

  • July 19, 2012

    I seem to always forget about frittatas, too. You’re always reminding me what I need to start making again, Tracey :). Ps, loved your high straightenance post this week! Can’t wait for yours and Joy’s next podcast:).

  • July 19, 2012

    Oooooh you just posted a new one! I’m on it!

  • Stephanie
    July 20, 2012

    What do ya know, in my CSA bag this week I received corn, zucchini, an onion, and eggs. I made this and it was delish :) Thanks!

  • Melissa
    July 23, 2012

    Made this tonight and it was fabulous! I sprinkled some goat cheese on top before putting it in the oven and it was delicious. Thanks!

    • Tracy
      July 23, 2012

      Sounds great! Thanks for trying it out.

  • July 25, 2012

    I have a lot of zucchini’s to use up, this looks perfect!

    Although I don’t have a small pan that will go from stove top to oven, i’ll have to tranfer to a pie plate, pour eggs on top and put in the oven, hopefully that won’t mess anything up!

    :)

    • Tracy
      July 25, 2012

      That should totally work! Make sure to spray your pie dish with cooking spray! You don’t want it to stick!

      • July 27, 2012

        Ooo good idea! Thanks :D!

  • July 27, 2012

    I have 2 dozen eggs in my fridge right now, this is perfect!

  • Caitie
    April 8, 2013

    Cooked this on a whim for dinner and am so glad I did. It was delicious and so easy to make! Will be remembering this one!

  • Denise
    June 10, 2013

    Little fact about peppers… the spice actually comes from the white part inside where the seeds are attached. It is called the placenta and the oil in it is what gives the heat!

  • Heidi
    July 8, 2014

    This sounds so delicious. Can this also be made in the microwave since it is too hot to run the oven? If so, how long?

    • Tracy
      July 8, 2014

      Oh! I have no idea! I’ve never made a frittata in the microwave. I’m sure you could find a recipe online and adapt it.

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