{"id":376,"date":"2011-05-16T06:46:00","date_gmt":"2011-05-16T06:46:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/05\/16\/cheesy-zucchini-and-chorizo-frittata\/"},"modified":"2017-04-17T07:19:58","modified_gmt":"2017-04-17T11:19:58","slug":"cheesy-zucchini-and-chorizo-frittata","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/05\/16\/cheesy-zucchini-and-chorizo-frittata\/","title":{"rendered":"Cheesy Zucchini and Chorizo Frittata"},"content":{"rendered":"
\"Cheesy<\/a>Here is new\u00a0frittata<\/a> recipe, perfect for a spring brunch, lunch or light dinner. It is a cheesy zucchini and chorizo frittata, made with\u00a0sliced zucchini, flavored with tiny bits of Spanish chorizo<\/em>, finely sliced green onions and a lot of shredded sharp cheddar cheese mixed with and\u00a0egg mixture and also broiled on the top.<\/div>\n
\"Cheesy<\/a>Since the zucchinis are so watery, I saut\u00e9ed 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.<\/div>\n
\"Cheesy<\/a>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.<\/div>\n
\"Cheesy<\/a>We are growing onions for the first time and I literally can\u2019t 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.<\/div>\n
\"Cheesy<\/a>This frittata can be eaten hot, warm or cold, for breakfast, brunch, lunch or dinner.<\/div>\n
\"Cheesy<\/a>Here is my recipe.<\/div>\n
\"Cheesy<\/a>I hope you like it!<\/div>\n

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