An Italian egg frittata with a southwestern flair. Serve hot, warm, or cold. For breakfast, lunch, or dinner!
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….by putting in a pool.
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.
Egg Frittata Recipe
This frittata is a great way to use up summer produce. And my favorite part? The left overs later in the day are really good cold, too. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- corn kernels
- jalapeño pepper
- olive oil
- coarse salt
More Egg Recipes for Breakfast:
- 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
- Heat broiler.
- 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!