So, let's be real.
The main reason I made this frittata was so I could use this new egg holder I just got. It doesn't feel right to use it with a recipe that calls for just a few eggs, but it seemed alright to use it for the 8 eggs that are called for in this frittata.
I was so glad I was excited about the egg count because I probably would not have made this dish otherwise. I had never made a frittata before, and it turned out to be similar to a delicious quiche without the pie crust or large amount of cheese. I loved the taste of the corn + zucchini along with a slight kick from the jalapeno. And, it was so easy!
Anyways. Onto the recipe. Ingredients gathered (feta not pictured for some reason; make sure not to forget it).
Slice your zucchini, chop 1/2 of your onion and the jalapeno, and shuck your corn.
Then, saute the onion and the jalapeno.
You want your chopped onion and jalapeno to be tender.
Next, add the shucked corn and sliced zucchini.
You want this mixture to become tender as well.
Crack your eggs and then place the yolks with the whites in a bowl.
Add your whisked eggs to the pan and then sprinkle the feta on top. Wait until the edges start to set and then place the frittata under the broiler.
Broil until browned, but not burnt.
Slice and serve!
With the frittata, I served strawberries, and it created a great meal.
Spicy Zucchini and Corn Frittata
makes 1 medium frittata
2 tablespoons olive oil
1/2 small red onion, chopped
1 jalapeno, chopped
1 medium zucchini, thinly sliced
1 1/2 cups corn kernels
8 large eggs
Heat the oil in a medium, ovenproof skillet over medium heat. Saute the onion and jalapeno for about 5 minutes, until tender. Add the sliced zucchini and corn and cook for about 7 minutes, until tender. Season with salt.
Whisk the eggs with 1/2 teaspoon salt in a bowl and pour over the vegetables in the skillet. Cook until the sides start to set, 2-3 minutes.
Place the skillet in the oven and broiler until the frittata is set in the middle and golden and puffed on top, about 2-3 minutes.