Food & Cooking Recipes Breakfast & Brunch Recipes Spicy Zucchini Frittata 3.5 (75) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 21, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat. Corn kernels add sweetness and textural flair. Ingredients 2 tablespoons extra-virgin olive oil ½ small red onion, thinly sliced 1 jalapeno, thinly sliced 1 zucchini, thinly sliced 1 cup fresh corn kernels Coarse salt 8 large eggs Directions 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. 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. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes. Johnny Miller Cook's Notes The Mild SidePrefer less heat? Remove the seeds and membrane from the jalapeno. Rate it Print