Summer Frittata with Zucchini and Corn

"Clean Out the Refrigerator" Quiche is a pretty regular Sunday night task around here.  I combine any veggies from the fridge are counter that are almost past their prime with eggs, a few herbs and maybe a handful of cheese.  Sometimes with a crust, sometimes without.  It means that tomatoes, onions, spinach, mushrooms and asparagus go into my breakfasts for the week rather than the compost pile.



With that logic, we might as well call this Farmers Market Frittata.  No leftover vegetables here...instead, stars of the summer harvest at the peak of their flavor.  Use the freshest, preferably local, produce you can find and see if you don't agree.

Summer Frittata with Zucchini and Corn
Makes 4-6 servings.
From Whole Living.

2 tablespoons extra-virgin olive oil

1/2 small red onion, thinly sliced

1 jalapeño, thinly sliced

1 zucchini, thinly sliced

1 cup fresh corn kernels

Kosher salt

8 large eggs

Preheat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeño, 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.