Well, I think I finally figured out how to get rid of the never-ending barrage of ants that find there way inside our house.
Destroy their massive colonies.
Except that was a lot more expensive than buying the $5 Terro traps! But, whatever. I consider the ant destruction a bonus. Like we won a free lawn chair or something.
The kids christened it over the weekend. They started with just getting their feet wet…and the next thing I know, they’re in the pool. In their clothes. And despite the water only being 68 degrees, they were laughing, having a ball.
That lasted a whole 20 minutes before their skinned turned blue.
My favorite way to make them is runny or scrambled, but I’ll take them any which way and twice on Sunday.
Loved this frittata. And my favorite part? Revisiting the left overs later in the day and discovering it was really good cold, too.
- 8 large eggs
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion , finely diced
- 1 jalapeño pepper , diced
- 1 zucchini , thinly sliced
- 1/2 cup corn kernels
- coarse salt
In a large bowl, whisk eggs with 1/2 teaspoon salt. Set aside.
In a medium, nonstick ovenproof skillet, heat oil over medium. Add onion and jalapeño; cook, stirring, under tender and translucent; about 3 minutes. Add zucchini and corn; cook until tender, about 5-7 minutes. Season with salt to taste.
Pour eggs into skillet with the vegetables. Cook until sides just begin to set, about 2-3 minutes.
Transfer skillet to oven; broil until just set in the middle, lightly golden and puffed on top, 2-3 minutes.
Remove from oven - careful, handle will be hot! - turn out onto a cutting board and cut into triangles. Serve hot, warm, or cold. For breakfast, lunch, or dinner!
adapted from Martha Stewart