Mild almond milk gives this egg dish a smooth, custardy texture. Opt for a high quality salsa, or prepare your own.

SERVES 6

INGREDIENTS

• 1 tablespoon plus 1 teaspoon olive oil, divided
• 1 cup finely chopped red onion (1 small)
• 1 cup finely chopped red bell pepper (about 1)
• Scant 1/3 cup thinly sliced green onion, white parts only
• 2 teaspoons minced jalapeño
• 2 teaspoons minced garlic (1 large clove)
• 2 1/2 cups thinly sliced (unpeeled) zucchini (about 1 medium-large)
• 1 1/2 cups corn kernels (about 2 small ears)
• 1/2 teaspoon coarse kosher salt, divided
• 1/4 teaspoon ancho or chipotle chile powder
• 8 large eggs
• 3 tablespoons plain unsweetened almond milk
• 1/4 cup plus 1 tablespoon salsa
• OPTIONAL FOR GARNISH: about 1/4 cup finely chopped fresh cilantro leaves

INSTRUCTIONS

1. Preheat the oven to 375 degrees F, and position a rack a few inches from the top.
2. Brush the inside of a 10-inch nonstick skillet with half of the oil, and heat over medium high.
3. When warm, add the red onion, bell pepper, green onion, jalapeño, and garlic, and sauté, stirring occasionally with a wooden spoon, until the bell pepper is tender, about 4 minutes.
4. Stir in the zucchini, and sauté until mostly tender, about 4 minutes.
5. Add the remaining oil, plus the corn, half of the salt, and the chile powder. Sauté, stirring occasionally, until the zucchini is tender (but not overly soft), about another 2 minutes.
6. With the spoon, evenly distribute the vegetables.
7. Meanwhile, in a medium bowl, whisk the eggs with the almond milk and remaining 1/4 teaspoon salt until smooth.
8. Pour the egg mixture over the vegetables in the skillet, and reduce the heat to medium.
9. Continue cooking until the eggs set on the sides, 2 to 3 minutes.
10. Spoon the salsa in about 15 dollops all over the top.
11. Carefully transfer the pan to the oven, and bake until the egg mixture is cooked through, about 15 minutes.
12. Let cool for about 10 minutes, garnish with cilantro if using, slice, and serve.