|Note: Don't forget to put oil your skillet or it will burn and stick like mine did.|
I really enjoy Whole Living magazine. It's a great resources for all sorts of interesting and useful information, including great recipes. I saw this recipe in the latest issue and thought I would give it a try. I've been using a lot more animal products than I would like recently, but it's sort of a compromise since no one else I cook for is interested in trying to be vegan. So while I won't budge on meat, I do cook with cheese and eggs every once and a while (ok, I always cook with cheese...I love cheese!).
In addition to the zucchini the recipe calls for, I also threw in some pattypan squash from my garden. I also put a little dusting of parmesean cheese on the top, but this is totally optional as well.
- 2 tablespoons grapeseed oil
- 1 small red onion, thinly sliced
- 1 jalapeno, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup fresh corn kernels
- Coarse salt
- 8 large eggs
Heat broiler. In a medium ovenproof (preferably cast-iron)
skillet, heat oil over medium heat and cook onion and jalapeno,
stirring, until tender, about 5 minutes. Add zucchini and corn and cook
until tender, about 7 minutes more. Season with salt.
Baby zucchini from my garden (well they would have been more baby in size if I had harvested them early enough). They are a really tasty heirloom variety that I plan to grow next year as well. I used a jalapeno from my garden too :)
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.
I promise, I'll start working on better photography! I realize my pictures make my food look less than appetizing.