Preheat the oven to 350 degrees F.

Heat the oil in an ovenproof 10-inch skillet over medium high heat, add the onions and cook until they have begun to soften, about 5 minutes. Add the zucchini and jalapenos and cook them for about 5 to 6 minutes or until the zucchini is golden brown, add the garlic and season with salt and pepper, cook for 1 minute.

While the veggies are cooking, whisk the eggs and sour cream together and season with salt and pepper. Add the egg mixture to the skillet and stir gently to combine.

Reduce the heat to medium and let cook until the bottom and edges have set.

Place into the oven and cook for 10 minutes or until eggs have set.