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Spicy Jalapeño Zucchini Frittata

Spice up the end of summer with this spicy zucchini frittata! It’s loaded with garden fresh squash, jalapeno peppers and corn! A light and delicious way to pack in the protein and the veggies!


  • 2 Tbsps avocado oil, or extra-virgin olive oil
  • 1/2 red onion, thinly sliced
  • 1 jalapeño, seeded, & thinly sliced
  • 1 medium crisp zucchini, thinly sliced
  • 1 cup fresh corn kernels
  • sea salt and pepper to your taste
  • 1 tsp dried ground coriander seed

8 large eggs


  1. Preheat oven to 350f.
  2. Heat oil in a large, oven-safe skillet over medium heat.
  3. Once hot, add onion and jalapeño, and cook until just tender, for about 4 minutes.
  4. Add zucchini slices, corn and ground coriander and cook for an additional 4-5 minutes.
  5. Season with sea salt and pepper to your taste.
  6. In a bowl, whisk eggs with 1/2 tsp sea salt and pour into skillet with vegetables. Very gently mix to combine.
  7. Transfer skillet to the oven and cook until just set in the middle and lightly golden and puffed on top, about 12-15 minutes.

Cook’s Notes

The Mild Side
Prefer less heat? Remove the seeds and membrane from the jalapeno

Spicy Jalapeño Zucchini Frittata

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By: Martha Stewart
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