Don’t forget that you can incorporate veggies into your breakfast, too! This chorizo frittata, originally published in our September 2012 “What’s For Dinner?” article is a delicious weekend breakfast (or dinner!) and includes a red bell pepper, onion, and zucchini. Of course, you can change up the veggies depending on what you have in your kitchen.
If you don’t feel like making a big breakfast, you can always just snack on raw bell peppers. Dip them in hummus for a healthy weekend snack.
Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.
Chef Philippe Schmit’s Chorizo Frittata
Ingredients for the Chorizo Frittata:
Olive oil
1 red bell pepper, julienned
1 white onion, peeled and sliced
1 zucchini, julienned
10 eggs
1 cup grated Swiss cheese
Tomato confit (recipe follows)
3-4 ounces dry chorizo, sliced (cured – not Mexican fresh chorizo)
Handful fresh basil, julienned
Ingredients for the Tomato Confit:
1 large tomato, sliced
Salt and pepper
1 Tbsp. chopped fresh thyme
Olive oil
Directions for the Chorizo Frittata:
Preheat oven to 350 degrees. Heat 1 Tbsp. olive oil in large, nonstick, ovenproof skillet. Sauté red bell peppers, onion and zucchini, adding salt and pepper to taste. Set aside.
In a large mixing bowl, break eggs and whisk until all yolks and whites are combined. Season with salt and pepper to taste. In same skillet over medium heat, warm 3 Tbsp. olive oil. When oil is hot, pour eggs slowly into the pan. Give them quick stir in the middle to allow them to cook evenly. Add Swiss cheese and cooked vegetables, and spread evenly throughout eggs. Place slices of tomato confit and chorizo on top of frittata as you would a pizza. When edges of the eggs start to turn light brown and separate from the sides of the pan, transfer the pan to the oven. Cook 8-10 minutes for medium-soft eggs, or 12-15 minutes for eggs well done.
Once cooked, slide frittata onto a serving plate. Top with julienned basil and a few drops of olive oil. Serve with hash browns or grits. Serves 4.
Directions for the Tomato Confit: