Spicy Zucchini Frittata

From inthekitchenwithkath.com

(Adapted from a recipe on The Bitten Word blog whose authors credited the July/August 2012 issue of Whole Living Magazine)

Serves 4 (If you’re serving 2, leftovers reheat beautifully.)

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

1. Heat the broiler.

2. Heat the olive oil in an ovenproof pan over medium heat. (A cast iron skillet is ideal.)

3. Add the onion and jalapeno and cook, stirring occasionally, for about 5 minutes.

4. Add the corn and the zucchini. Cook, stirring occasionally for another 6 – 7 minutes. Season to taste with a sprinkling of salt.

5. Beat the eggs and the ½ teaspoon salt in a bowl.

6. Pour the eggs into the skillet and cook for 5 – 6 minutes, until the sides are beginning to set.

7. Put the skillet in the oven and broil for 2 – 3 minutes until the frittata is set and browned a bit.