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!