SweervyWine Cooks: Delicious & Easy Courgette, Chorizo & Parmigiano Frittata

I was inspired to try out this dish by a confirmed carnivore who normally wouldn’t let anything vegetable anywhere near her. Ironically, I decided to add a carnivore twist to my friend’s purely vegetarian recipe (sorry, vegetarian people 🙂 ). The amounts used in this recipe provide a generous main course portion for two.

Zucchini, Chorizo & Parmigiano Frittata
Zucchini, Chorizo & Parmigiano Frittata

 

You will need:
3 large courgettes
2 small cooking chorizos
3 eggs
2 handfulls of grated parmesan cheese
1-2 garlic cloves

Do you preps first as this dish cooks really quickly. Grate your courgettes using a hand grater or a food processor; dice the chorizo into 1 cm cubes; finely chop the garlic cloves and beat the eggs.011d40e2a6e2d0cf9644a5c657acd42daf0f6bd16f 01808b9c2ce09accfe264fbe4f92f63bf7b57bb95b

Heat up a deep non-stick frying pan and fry the chorizo until it starts to brown and release oil (no need to use any oil as chorizo has enough own fat). Add the garlic and fry for another minute. Remove the chorizo and garlic from the pan onto a plate lined with a kitchen roll sheet to get rid of excess fat; also remove excess fat left in the pan – we really want to keep this dish a healthy affair despite using chorizo. 😉01c88270310c4cedb3ba7c563a7b14fba518d11125

In a big bowl mix your courgettes with grated parmigiano, add the chorizo and garlic and season to taste with salt and fresh ground black pepper. Then, transfer everything back to the chorizo flavoured pan, pour the beaten eggs over your frittata and flatten it out. Ground a bit more black pepper over it and sprinkle some more parmigiano.0191c8bfb4ac89b68da36f8443ee39caa15d828295

Sear in the pan for a few minutes and then transfer to a pre-heated oven for ca. 15 minutes (less if you are making a smaller portion) until the eggs are cooked. DONE!

WINE PAIRING:

Since we had a little something to celebrate that night, but the occasion wasn’t big enough to pop a bottle of champagne, I served the frittata with prosecco. And frankly speaking it was nearly a perfect pairing because the residual sugar neatly balanced off the spiciness of the chorizo and the heat of black pepper.

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TIP: use a bigger sized pan if you’d prefer your frittata thinner and crispier. For a fully vegetarian version simply lose the chorizo. 🙂

 

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