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.
You will need:
3 large courgettes
2 small cooking chorizos
2 handfulls of grated parmesan cheese
1-2 garlic cloves
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. 😉
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.
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!
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.
TIP: use a bigger sized pan if you’d prefer your frittata thinner and crispier. For a fully vegetarian version simply lose the chorizo. 🙂