An Italian egg frittata with a southwestern flair. Serve hot, warm, or cold. For breakfast, lunch, or dinner!
Love eggs like we do? Don’t miss our classics like scrambled eggs, poached eggs, and a fried egg!
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.
Anyway, eggs!
My favorite way to enjoy them is by making scrambled eggs or poached eggs, but I’ll take them any which way and twice on Sunday.
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.)
- eggs
- zucchini
- onion
- corn kernels
- jalapeño pepper
- olive oil
- coarse salt
More Egg Recipes for Breakfast:
I hope you love this quick and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Southwestern Frittata
Ingredients
- 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
Instructions
- 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!
I made this for dinner the other night and it was terrific. I made it with egg beaters because Bob can not eat eggs and it was absolutely perfect. We had a piece leftover which I put in the refrigerator and had it for lunch in the garden (with a split of champagne) the next day, and it was great too…
Good recipe….the mixture of the veggies works well..
I never really make frittatas or quiches, but when i do I always forget how good they are. I really love the ingredients here, definitely makes it a hearty meal. I hope the kiddos (and you!) are enjoying the pool!
So the pool is really a win/win on all accounts!! Definitely worth the money. :) Frittatas make me endlessly happy!
So jealous of the pool! The frittata looks so yummy! I love that you put corn in it!
Enjoy your pool!! And, leftover frittata is the best!
Jordan jumps in every March. In fact, I posted that picture the other day and the next day my timehop told me she did it a year ago. #weird We have a rule: straight from the pool to the hot shower, ha!! Love this frittata – they are our go to brinner!