Seasonal Frittata


Ever since I read Barbara Kingsolver's book Animal, Vegetable, Miracle frittatas have become a staple in my meal plan.  Kingsolver writes about year in the life of her family when they relied solely on what they could grow or find locally.  Meals had to be creative.

What I love about the frittata is its versatility and simplicity.  It can be made for any meal with any ingredient.  It's perfect for meatless meals because the eggs are so filling.  This is the best time of year to make them and I'm really looking forward to using my zucchini, peppers, and onions for this spicy version I found in Whole Living.



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


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.

*recipe directly from Whole Living