Made with fresh vegetables and eggs, this Spicy Zucchini Frittata is a vibrant and flavorful way to start your morning off on the right foot.
This Spicy Zucchini Frittata is a flavor-packed dish that’s perfect for breakfast, brunch, or even a light dinner. Tender zucchini is combined with fluffy eggs, and a kick of heat from a jalapeno creates a delicious balance of fresh and bold flavors. Baked until golden and set, the frittata is easy to prepare and makes a great make-ahead meal for busy mornings.
We can’t get enough of zucchini! For more zucchini recipes you have to check out my Cheesy Zucchini Tots, Zucchini Fries, and Veggie Pizza.
Table of Contents
Why We Love This Frittata
- This frittata takes less than 30 minutes to make!
- Filled with protein and veggies so it’s a great way to start the day.
- It’s easy to customize with your favorite toppings you already have in your kitchen.
Recipe Ingredients
Zucchini – When choosing zucchini, avoid larger ones as they tend to be watery and less flavorful. Opt for vibrant-colored zucchini with a piece of stem still attached for longer freshness and better taste.
Corn Kernels – 1 large or 2 smaller ears of corn should yield the 1 cup of fresh kernels needed for this recipe. Frozen corn can be used as a convenient substitute.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish Options – Try fresh herbs like fresh parsley cilantro, or dill to enhance the flavor. For a creamy touch, use crumbled feta, goat cheese, shredded parmesan, or grated cheddar cheese.
Protein Additions – Include proteins like pancetta or sausage to make the frittata more filling and introduce savory elements.
How to Make Spicy Zucchini Frittata
Step 1: Heat your broiler. In a medium ovenproof (preferably cast-iron) skillet, heat the oil over medium heat and cook the onion and jalapeno. Stir while cooking until the onion and jalapeno are tender, about 5 minutes.
Step 2: Add the zucchini and corn to the skillet. Cook until tender, about 7 minutes. Season with salt.
Step 3: In a bowl, whisk the eggs with ½ teaspoon of salt. Pour the whisked eggs into the skillet with the vegetables. Cook until the sides begin to set, about 2 to 3 minutes.
Step 4: Transfer the skillet to the oven and broil until the frittata is set in the middle and lightly golden and puffed on top, about 2 to 3 minutes.
FAQs
Yes, additional vegetables like mushrooms, cherry tomatoes, carrots, bell peppers, or spinach work well. Slice them thinly or pre-cook them to keep the frittata from becoming too watery.
To check doneness, insert a knife into the center of the frittata after broiling. If the knife comes out clean or with no liquid egg residue, it’s fully cooked and ready to serve. The top should also be lightly golden and puffed for the perfect finish.
Storage Information
STORE any leftover frittata in the fridge, covered, for up to 3 days. You can enjoy it cold or warm it up in the microwave or oven.
I don’t recommend freezing this dish, as it can turn watery and rubbery when defrosted.
More Delicious Egg Dishes
Spicy Zucchini Frittata Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 small red onion or yellow onion - thinly sliced
- 1 jalapeño - thinly sliced
- 1 zucchini or yellow squash - thinly sliced
- 1 cup fresh corn kernels
- 1/2 tsp salt
- 8 large eggs
- Optional Garnish: bacon crumbles and parmesan cheese
Instructions
- Heat your broiler. In a medium ovenproof (preferably cast-iron) skillet, heat the oil over medium heat and cook the onion and jalapeno. Stir while cooking until the onion and jalapeno are tender, about 5 minutes.
- Add the zucchini and corn to the skillet. Cook until tender, about 7 minutes. Season with salt.
- In a bowl, whisk the eggs with ½ teaspoon of salt. Pour the whisked eggs into the skillet with the vegetables. Cook until the sides begin to set, about 2 to 3 minutes.
- Transfer the skillet to the oven and broil until the frittata is set in the middle and lightly golden and puffed on top, about 2 to 3 minutes.
I liked this a lot, definitely will be making it again.
What an awesome frittata, love this!