Description
A flavorful and colorful dish featuring tender zucchini combined with eggs and a blend of spices, baked to create a light and satisfying frittata perfect for any meal of the day
The recipe offers a great way to enjoy fresh vegetables in a simple yet delicious format that can be served warm or at room temperature
It makes a wholesome option for breakfast, brunch, or a light dinner
The texture is fluffy with a slight crispness on top, highlighting the natural sweetness of the zucchini and aromatic herbs
This zucchini frittata is easy to prepare and can be customized with your favorite seasonings for a nutritious and tasty dish
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 teaspoon salt
8 large eggs
Optional Garnish: bacon crumbles and parmesan cheese
Instructions
Preheat your broiler. In a medium ovenproof skillet, preferably cast-iron, heat the olive oil over medium heat. Add the sliced onion and jalapeno, stirring frequently, and cook until they are tender, about 5 minutes.
Add the zucchini and corn to the skillet, cooking until tender, approximately 7 minutes. Season with salt.
In a bowl, whisk the eggs with 1/2 teaspoon salt. Pour the eggs over the cooked vegetables in the skillet. Cook on the stove until the edges begin to set, about 2 to 3 minutes.
Place the skillet under the broiler and cook until the frittata is fully set in the center, lightly golden, and puffed on top, about 2 to 3 minutes.
If desired, garnish with bacon crumbles and parmesan cheese before serving.
Notes
Use a nonstick pan to prevent sticking
Cook on medium heat to avoid burning
Let it rest a few minutes before slicing
Use fresh herbs for best flavor
Avoid overcooking to keep it moist
- Prep Time: 17
- Cook Time: 17