Spicy Mexican Chorizo Zucchini Frittata
Wanna make the perfect omelet? Try a frittata! Even though it sounds fancy it is beyond simple. If you can crack some eggs and slice some veggies then you can make this simple dish and really impress your familia or guests.
This recipe is perfect for breakfast, brunch, or even dinner. And if you are like me and have zucchinis growing out your ears then you really need to try this. The flavors remind me of my grandma’s calabacitas con elote. I have a feeling my grandma would really approve of this dish.
This recipe from start to finish takes about 20 minutes. Most of the time involved is slicing the vegetables. Now, who doesn’t like that? Super quick, super delicioso.
The nice thing about this recipe is that it is customizable. Feel free to eliminate the chorizo and serrano if you aren’t fond of spice.
Yield: Serves 4 to 6
1/3 cup pork chorizo, casings removed
2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
1 serrano, thinly sliced
1 zucchini, thinly sliced
1 cup fresh corn kernels
1/8 teaspoon salt
¼ teaspoon dried Mexican oregano
8 large eggs
In a small skillet, cook the chorizo on your stovetop until almost done, about 10 minutes. Set aside.
In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and serrano, stirring, until tender, about 5 minutes. Add zucchini and corn, cooked chorizo, and cook until zucchini and corn are tender, about 7 minutes more.
In a bowl, whisk eggs with salt and oregano 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. Serve warm or at room temperature. Cut into wedges. Feel free to top frittata with salsa or queso fresco.
Adapted from Whole Living (July/August 2012)
Written by Yvette / Photos by Yvette