Zucchini and Corn Skillet Frittata

INGREDIENTS

olive oil

1/2 yellow or red onion, thinly sliced

1 large clove of garlic, finely chopped 

pinch of red chili flakes or finely chopped fresno chili/jalapeño 

1 medium zucchini, cut in half lengthwise and halves sliced into half moons

1 head of corn, kernals removed or 1/2 - 1 cup thawed frozen sweet corn

4-5 eggs 

1/4 teaspoon sea salt 

pepper

1/4 cup shredded cheddar or mozzarella cheese OR crumbled feta/goat cheese

2-4 tablespoons chopped mint and/or basil plus more to garnish 

METHOD

1.  heat up 2 tablespoons of olive in your pan. add onion and sauté over medium heat until translucent. add garlic and chili flakes and sauté for another couple of minutes.

2. add zucchini to the pan. season with salt and pepper.

3. while zucchini cooks, crack eggs into a bowl. season with 1/4 teaspoon sea salt and pepper. whisk well. if using shredded cheese, add that to the eggs along with herbs. whisk again and set to the side.

4. add corn kernels to the zucchini and mix well. taste the veggies to see if more salt or pepper is needed.

5. evenly distribute the egg mixture over the veggies. if using feta or goat cheese sprinkle over.

6. if you have a lid that fits over the pan, cover the pan and cook until eggs are set.

7. transfer the frittata onto a plate and garnish with fresh herbs. slice it up and serve with a simple salad!