The Secret Recipe Club - Veggie Sausage Frittata

I was part of a food blogger recipe exchange this month called The Secret Recipe Club where bloggers are paired up and reveal their partner (and what they prepared) on a designated day. I thoroughly enjoyed reading Lisa’s The Gonzo Gourmet, which is filled with many wonderful recipes. Her style and blog lean towards local foods, mostly healthy but an occasional indulgent recipe, and it feels like we have much in common – from consuming wine while cooking (not when I prepared her recipe – this time – since it was 10AM!) to even using the same recipe as the basis for our bar nuts (from Union Square Café).

We needed a hearty breakfast to carry us until we got to the Slow  Food St. Louis Feast in the Field Dinner at Claverach Farm, which started at 4PM. Since we were still swimming in zucchini and had some chorizo in the freezer that needed used, I looked through the Breakfast category. The Veggie Frittata caught my eye. While the original recipe is meatless and cheeseless and uses peas and asparagus, I knew this would be a versatile recipe, and it did not disappoint. Because I must have greatly increased the amount of “filling,” I had to double the number of eggs to cover the veggies, chorizo, and cheese (my addition).

Craig commented that it’s similar to a breakfast casserole, and I agree with one big advantage. I can never get egg-based casseroles to cook in a reasonable amount of time. They always take longer than the recipe indicates. Much longer. Since this is first cooked on the stove before baking, it is much quicker to prepare. I also appreciated that I sautéed the veggies (and chorizo) in the same cast iron skillet that it bakes in for easy clean up. Lisa mentions this is tasty for dinner. Great idea.

Thanks for the recipe inspiration, Lisa! This is a keeper.
Breakfast Frittata
4 generous servings

1 T olive oil
8 ounces chorizo
¼ onion, diced
salt & fresh ground black pepper
1 medium yellow squash, sliced width-wise
1 medium zucchini, sliced width-wise
8 eggs
3/4 to 1 C freshly grated cheddar cheese (I used Trader Joe’s lowfat cheddar)
1/4 C fresh basil

Preheat the oven to 450° F.
In an oven proof 10-inch skillet over medium heat (cast iron is ideal), cook chorizo until done. Remove and drain on paper towels.
Wipe out the pan and heat the olive oil. Add the onions and sauté until soft, about 5 minutes. Add the squash and zucchini and sauté until tender about 10 minutes or so.
While the vegetables cook, beat the eggs and season to taste with salt and pepper. Add the eggs to the skillet, twisting the skillet (use an oven mitt) to move the eggs evenly over the vegetables. Add the cheese and basil.

Cook the eggs until set, about 8-10 minutes. It’s okay if they’re still a bit runny on top. Place the skillet in the oven for another 10-15 minutes until the eggs have cooked and are no longer runny.
Slice and enjoy. Salsa is a nice accompaniment.


  1. Looks easy and delicious :)

  2. I adore frittata, it is always my go-to dinner when I can't think of anything else. This looks delish! I love the SRC, it's so fun.

  3. Yum! I love chorizo and this sounds awesome, thanks!

  4. I adore egg dishes like this! Looks fantastic! I think I have some chorizo in the freezer now - I know what it's going to be used for!

  5. This looks amazing! It is a must try, for me. Great SRC post.

  6. Yum, I love frittatas, especially with sausage and cheese!

  7. This looks packed full of flavor! Perfect way to start the morning :)

  8. Sounds like a definite to make recipe. I have not tried chorizo but have been looking for it!

  9. Oh yum! I love frittatas for dinner and will definitely keep this flavor combo in mind for our next one =)

  10. I love what you did with the recipe! Using leftovers is why this recipe is so perfect, and so versatile. It's fun to see the recipe adapted for another use, thanks for the nice words about my blog!!

  11. We love frittatas for any meal of the day.
    So fun to be in the Secret Recipe Club with you. This looks amazing :)

  12. I love a good hearty breakfast dish that could easily become dinner, and this has it all! Zucchini and Chorizo sound perfect, too!

  13. What a versatile recipe. Great for using up whatever veggies I have on hand. This looks like a hearty breakfast. Yummy!

  14. I love these for the same reason - one pan through the entire process. My dad has his own interpretation that uses hot dogs, french fries and excessive amounts of oil (like the fries didn't already do that). Your version is infinitely more appetizing!

  15. Such a beautiful frittata, look delish.

    If you haven't already, I'd love for you to check out my SRC recipe this month: Holy Guacamole.

    Cook Lisa Cook

  16. Lisa does indeed have a wonderful blog, doesn't she? I actually live only a few miles from her and can attest that she is a pleasure to know.
    Love this frittata! One dish I can never get enough of. Nicely done!

  17. This looks fabulous. Nice work on the Secret Recipe Club. Isn't it fun. I love finding new blogs and reading through them.

  18. Mmm.., anything other than sweet, is my cup of tea!, this is fabulous, with lots of veggies,Being a vegetarian I can minus the meat in it! my kids will love this, done a great job on SRC, I am here because of SRC,thanks for sharing the recipe, lovely clicks too...

  19. I have some vegetarian sausage that I've been looking to use. This looks perfect for that. So fun being part of the SRC, isn't it??

    Amy @ A Little Nosh

  20. What a fabulous adaptation! I bet the chorizo was amazing in a frittata.

  21. Amy, yes, I'd imagine veg sausage would work just fine. I am loving being part of SRC. A ton of great recipe and fun to meet other foodies.



Related Posts with Thumbnails