Simple Zucchini Chorizo Frittata

Simple Zucchini Chorizo Frittata

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 sautè 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.