Spicy Mexican Chorizo Zucchini Frittata
Serves 4
5 mins prep
15 mins cook
20 mins total
Wanna make the perfect omelet? Try a frittata! This recipe from start to finish takes about 20 minutes.
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Heat broiler.
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.
