Cheddar Jalapeno Zucchini Fritatta

This delicious dish was inspired by the bounty of summer gardens. We received a large number of jalapenos from our cousin in Florida's garden and a nice ripe tomato from our neighbor. Additionally, our own garden has been sprouting a new zucchini every day. Not wanting to waste any of it I decided to combine it with some  farmer's market eggs and created a super tasty crust-less quiche. It's nice and light so you can enjoy the long hours of summer sun after you finish dinner. It is also mildly spicy and cheesy. This had my dad coming back for seconds and thirds (which never happens*) and with all the fresh vegetables in it why stop him?

*for real though, he has always stopped at one, maybe one and a half servings but he loved this, he literally said he could "eat this all day"

Ingredients:
-2 tbsp olive oil
-1 vidalia onion finely chopped
-2 jalapenos minced
-2 cloves of garlic minced
-1 bell pepper chopped
-1 zucchini cubed
-1 large tomato diced
-1/4 cup frozen corn kernels
-1/4 tsp salt
wet ingredients:
-6 eggs
-1/4 cup milk
-1/3 cup shredded grass-fed cheddar cheese
-1 tsp mesquite seasoning(optional)

Directions:
1. Heat cast iron over medium heat while you prep the onions, jalapenos, and garlic.
2. Add the olive oil to the pan. Wait 1 minute and add the onions, jalapenos, and garlic.
3. Once the onions start to turn clear add the bell pepper and zucchini, cook until the zucchini starts to turn clear.
4. While the zucchini cooks combine all the wet ingredients in a bowl and whisk until combined.
5. Add the tomatoes, corn and salt to the pan, stir in and cook for three minutes.
6. Preheat the ovens broiler and pour the egg mixture on top.
7. Stir the pan twice and cook over medium heat for 8 minutes, until the bottom starts to set.
8. Transfer the pan to the oven and broil for 4 minutes, until it becomes golden brown.
9. Remove from the oven and let sit for 10 minutes before serving. Slice, serve and enjoy.
*it will probably be runny still but that's most likely