Breakfast & Brunchbellyfull
Southwestern Frittata
An Italian egg frittata with a southwestern flair. Serve hot, warm, or cold. For breakfast, lunch, or dinner!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- oven
- cutting board
📝 Preparation Steps
1
Heat broiler.
2
In a large bowl, whisk eggs with 1/2 teaspoon salt. Set aside.
large eggs8teaspoon salt1/2
3
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.
zucchini (, thinly sliced)1
4
Pour eggs into skillet with the vegetables. Cook until sides just begin to set, about ⏱️ 2-3 minutes.
large eggs8
5
Transfer skillet to oven; broil until just set in the middle, lightly golden and puffed on top, ⏱️ 2-3 minutes.
6
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!
Nutrition Facts
calories
257 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
7 g
sodium Content
482 mg
protein Content
14 g
cholesterol Content
372 mg
carbohydrate Content
12 g
saturated Fat Content
4 g
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