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Breakfast Recipes

Delicious Zucchini Chorizo Frittata Recipe Is a Savory Slice of Delight

When you want something substantial for breakfast that’s also simple to make, nothing beats a frittata. A traditional Italian dish, it’s made with eggs that are whisked with milk or cream, plus any vegetables, herbs or meat you like. A frittata is a great way to use up fresh veggies from the farmers’ market or whatever is in your crisper. For our zucchini chorizo frittata recipe, we chose zucchini and then gave the tart a hint of Spanish flavor with chorizo, a spicy sausage, plus nutty Manchego cheese. Finally, we added depth of flavor to the dish with roasted red peppers. Yum!

The key to a good frittata is starting the dish in a skillet on the stovetop just until the edges start to set. Then transfer it to the oven to finish, where it will bake up to perfection.  Give this recipe a try and let us know how you like it in the comments below.


4 servings

Total Time

Prep Time

Cook Time


  • 2 small zucchini (12 oz.), thinly sliced
  • 1 Tbs. olive oil
  • 8 eggs
  • ½ cup milk
  • ½ cup shredded Manchego or Swiss cheese (2 oz.)
  • 2 links smoked chorizo sausage (2 oz.)
  • ¼ cup drained diced roasted red peppers from a jar



Heat oven to 375°F. Coat rimmed baking sheet and ovenproof 10" nonstick skillet with cooking spray. In bowl, toss zucchini with oil. Arrange in single layer over baking sheet. Bake until just tender, 7–8 min.

In bowl, whisk together eggs and milk; stir in cheese. Heat skillet over medium heat. Add zucchini and chorizo, then egg mixture and peppers. Cook until edges set, 1–2 min.; transfer to oven. Bake until set in center, 15 min.


  • Calories: 333
  • Fat: 24 gram
  • Saturated Fat: 9 gram
  • Protein: 21 gram
  • Carbohydrate: 6 gram
  • Fiber: 1 gram
  • Cholesterol: 403 mg
  • Sugar: 4 gram
  • Sodium: 448 mg
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