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Spicy Zucchini Frittata

September 9, 2012

 Spicy Zucchini Frittata first caught my eye on a blog called The Bitten Word. Zach and Clay adapted the recipe from the one in the July/August issue of Whole Living Magazine.

Usually, I take the seeds and the veins out of jalapeno peppers, but I followed the recipe and just sliced the jalapeno, seeds and all. That, my friends, is the spicy part of this frittata! It really had quite a kick, which Bob liked.  Leftovers seemed even hotter the next day.

If you like things a bit more mild, just cut the jalapeno in half and remove the seeds and veins before slicing.

The recipe calls for 1 cup of corn kernels. A google search tells me that it takes 1¼ medium-sized ears of corn to get 1 cup of kernels. So you’ll probably need 1 large or 2 smaller ears of corn if you’re using fresh. I used frozen corn kernels. (I like Trader Joe’s organic frozen corn.) There’s no need to defrost the corn if you’re using frozen.

This Spicy Zucchini Frittata recipe is a keeper. I like the punch that the jalapeno gives it. The corn offers a nice textural contrast with the zucchini. I made it for dinner, but it would also make a great breakfast or brunch dish. I’ll definitely be making this one again.


Spicy Zucchini Frittata

(Adapted from a recipe on The Bitten Word whose authors credited the July/August 2012 issue of Whole Living Magazine)


(print the recipe)


Serves 4 (If you’re cooking for 2, leftovers reheat beautifully.)


2 tablespoons olive oil

½ small red onion, thinly sliced

1 jalapeno pepper, thinly sliced (remove the seeds and veins if you want less heat)

1 medium zucchini, thinly sliced

1 cup corn kernels (frozen, or from 1 – 2 fresh ears)

Salt, to taste, for the vegetables

8 large eggs

½ teaspoon salt for the eggs


1. Heat the broiler and put the oven rack 5 – 6 inches below the broiler coils.

2. Heat the olive oil in an ovenproof pan over medium heat. (A cast iron skillet is ideal.)

3. Add the onion and jalapeno and cook, stirring occasionally, for about 5 minutes.


4. Add the corn and the zucchini. Cook, stirring occasionally for another 6 – 7 minutes. Season to taste with a sprinkling of salt.

 I  used half zucchini and half yellow summer squash.


5. Beat the eggs and the ½ teaspoon salt in a bowl.

6. Pour the eggs into the skillet and cook for 5 – 6 minutes, until the sides are beginning to set.


7. Put the skillet in the oven and broil for 2 – 3 minutes until the frittata is set and browned a bit. Serve warm or at room temperature.


3 Comments leave one →
  1. September 10, 2012 7:53 pm

    Your frittata is my kind of breakfast, love all the veggies and the spicy jalapeño pepper slices;-)

  2. September 16, 2012 8:51 pm

    What a unique frittata! I love the addition of both the corn and the pepper. Thank you for sharing…this would be great to serve to my out-of-town guests!

  3. August 9, 2021 2:13 pm

    I love zucchini. Thanks for this recipe.

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