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.