Here is another frittata recipe, perfect for a spring lunch or light dinner. This time, it has sliced zucchini, flavored with tiny bits of Spanish chorizo, finely sliced green onions and a lot of shredded cheddar cheese mixed with the egg mixture and also broiled on the top.
Since the zucchinis are so watery, I sautéed them with the chorizo to allow the water to evaporate. I also added a good amount of cheddar cheese to the egg mixture, to bring the right consistency to the frittata.
To make it even more appealing, when the frittata was done, I sprinkled more cheese on the top, and broiled it in the same pan where I cooked it, so the cheese melted bringing its bright yellow color to the dish.
We are growing onions for the first time and I literally can’t wait until they are ready to be eaten, so I cut and chopped some of the leaves and added to the eggs mixture and as a garnish.
This frittata can be eaten hot, warm or cold, for breakfast, brunch, lunch or dinner. Here is my recipe. I hope you like it!
Zucchini and Chorizo Frittata | Ingredients for 6 portions
3 medium zucchinis finely sliced
¼ cup of Spanish or Portuguese chorizo cut in Juliana
1 Tbs. of olive oil
Coarse sea salt
Freshly ground white pepper
2 cups of cheddar cheese, coarsely shredded plus ½ cup to top the frittata
1 of cup of green onions (use only the green part, and save the white for other use)
In a non stick pan over medium heat, add the olive oil and sauté the zucchini and the chorizo, for about 5 minutes. In a bowl, beat the eggs and add 1 ½ cups of cheese and ¾ cup of green onions. Season with salt and pepper to taste. Add the sautéed zucchini and chorizo to the egg mixture. In the same pan, over low heat cook the frittata, covered, for 8 minutes. With a spatula lift cooked edges. Flip the frittata on to a plate, a bit bigger than the pan, and then slowly slide the frittata back to the pan. Cook until done, approximately 6 more minutes. Sprinkle the rest of the cheddar cheese on top, and broil the frittata in the same pan for 3-5 minutes until the cheese melts. Garnish with the rest of the green onions.
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