Spicy Zucchini Frittata Recipe
Made with fresh vegetables and eggs, this Spicy Zucchini Frittata is a vibrant dish full of flavor. Its simple prep makes it ideal for busy mornings or easy dinners.
Servings: 4
Calories: 253kcal
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 1/2 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.
Notes
Recipe Source: Yahoo! Food via Martha Stewart
-You can garnish the frittata with bacon crumbles and parmesan cheese before broiling; however, this is completely optional.
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.
Nutrition
Calories: 253kcal | Carbohydrates: 11g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 506mg | Potassium: 397mg | Fiber: 2g | Sugar: 5g | Vitamin A: 774IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 2mg
