Simple Zucchini Chorizo Frittata

I went ahead and make you a perfect lunch for today.
Except I ate it. All. It was too good to resist.
So eventually if you could make your own lunch today, I think that it would definitely be best.
I’ll tell you what to use, how to cook it, and the reasons why you should cook it. I won’t go as far as cooking it though. Because I will eat it all.




First off, we’re talking frittata.
Even though it sounds fancy, it is beyond simple.
If you can crack some eggs and slice some veggies then you can make a frittata and impress your family and friends.
Frittata fills your belly and if made with the right ingredients it’s nutritious and good for you too.
Breakfast, brunch, lunch, dinner, it’s always the right time for a good frittata. Not to mention it’s super handy for picnics or just when on-the-go.

This recipe takes about 30 minutes from start to finish. Most of the time involved is slicing and sautéing. Now, who doesn’t like that? Super simple, super delicious.
It’s made with lots of zucchini (in my opinion nothing says summer like an abundance of zucchini), chorizo which adds a welcomed hit of richness and spicy, smoky flavor, and a good amount of parsley which brings a clean, fresh, herbal note. Some parmesan cheese for that little something extra and voilà the perfect frittata.
Are you in?

Simple Zucchini Chorizo Frittata                                                                                                     Print this recipe!
Serves 6

Ingredients

½ cup sliced chorizo
6 small zucchini (or 3 medium), sliced thin
1 teaspoon salt
¼ teaspoon black pepper
6 large eggs
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
1 tablespoon vegetable oil (I used olive oil)

Directions

Heat a large ovenproof pan over medium heat. Add chorizo and sauté for about 4 minutes, until browned. Transfer to a plate and set aside.
Add zucchini to the same pan (no need to grease it because of all of the fat the chorizo has released) and sauté on medium-high heat for 8 to 10 minutes, until tender and lightly browned. Season with salt and pepper, transfer to a plate, and set aside.
In a large bowl beat eggs, Parmesan cheese, and parsley. Add chorizo and zucchini and mix well.
Return the pan to the burner and coat the pan with 1 tablespoon of oil. Add egg mixture and cook over medium-low heat for about 6 to 8 minutes, or until the eggs are mostly set (lower the heat if the frittata starts to brown too quickly).
Heat the broiler.
Run the whole pan under the broiler until the top is browned and the eggs are set throughout, about 4 to 5 minutes.
Let cool slightly before slicing into wedges or squares.

Nutrition facts

One serving yields 161 calories, 11 grams of fat, 4 grams of carbs, and 12 grams of protein.