Ingredients
- 2 tablespoons olive oil
- ½ small red onion, thinly sliced
- 1 jalapeno pepper, thinly sliced (remove the seeds and veins if you want less heat)
- 1 medium zucchini, thinly sliced
- 1 cup corn kernels (frozen, or from 1 – 2 fresh ears)
- Salt, to taste, for the vegetables
- 8 large eggs
- ½ teaspoon salt
Directions
- Heat the broiler.
- Heat the olive oil in an ovenproof pan over medium heat. (A cast iron skillet is ideal.)
- Add the onion and jalapeno and cook, stirring occasionally, for about 5 minutes
- Add the corn and the zucchini. Cook, stirring occasionally for another 6 – 7 minutes. Season to taste with a sprinkling of salt.
- Beat the eggs and the ½ teaspoon salt in a bowl.
- Pour the eggs into the skillet and cook for 5 – 6 minutes, until the sides are beginning to set.
- Put the skillet in the oven and broil for 2 – 3 minutes until the frittata is set and browned a bit.
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