New This Month

Spicy Zucchini Frittata


Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair.

  • Servings: 4

Photography: Johnny Miller

Source: Whole Living, July/August 2012


  • 2 tablespoons extra-virgin olive oil
  • 1/2 small red onion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 cup fresh corn kernels
  • Coarse salt
  • 8 large eggs


  1. Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.

  2. In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.

  3. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

Cook's Notes

The Mild Side
Prefer less heat? Remove the seeds and membrane from the jalapeno.

Reviews Add a comment

  • Kate Doyle-Henderson
    27 AUG, 2012
    I made this recipe in June... fantastic!!!
  • Renee Rinke Bentz
    28 JUL, 2012
    Would a 10inch cast iron pan be big enough for this recipe!
  • MF1
    14 JUL, 2012
    This was really easy and tasty. I made it using just 1 Tbsp. of olive oil and using egg beaters instead of eggs. I also added cumin to the egg mixture before adding it to the pan. It wasn't spicy at all, but it had a great flavor from the onion and corn and cumin :)