This Simple Chorizo, Roast Pumpkin, Zucchini Frittata dish is, satisfying, and packed with flavor—perfect for weeknights, breakfasts or lunch.
If you are looking for an easy Breakfast or Lunch recipe look no further.
Frittata is an almost weekly staple in our house. It has endless possibilities and can make a meal of any left over and lonely vegetable.
My mid week meals are often a little chaotic, no thought, no planning and no real drive and definitely no time. I love a meal that can be put together when there is a free moment during the day, or even at the last second without hindering results and I particularly love a mid week meal that uses one pan (ok so the recipe below uses one pan and an oven tray but that is still washing up heaven for me or do what i do, line the baking tray with foil when finished take off the foil and there you have it a clean baking tray).
What is a Frittata?
A Frittata is an egg based dish with Italian origins. It is similar to a crust-less quiche or an omelet but is often heartier with a higher filling to egg ratio. It is primarily cooked on the stove top and finished in the oven or grill (broiler) to set the top of the egg mixture.
What are the Key features of a Frittata?
- The filling can be made of a mix of ingredients that are then set in the egg mixture.
- Open faced – not folded like an omelet
- Served Hot or Cold
- Often served in slices as wedges
That is what Frittata is for me. It’s a way of using up what is leftover in the fridge, living on the edge of expiration. It’s a way of creating a mid week meal that is versatile.
How is a Frittata Versatile?
- Cook extra and take it for lunch
- It is equally delicious cold as it is hot.
- Put the Frittata together during the day and keep covered in the fridge, then just bake it at dinner time.
- Top it with chutney and eat with a fresh salad for a light meal in summer, or add a heavy tomato beef ragu over the top of a Veggie Frittata for a warm heavy winter meal.
- Use any leftovers to create a delicious meal
I have experienced some terribly disappointing Frittatas, and when I think as to why I always end up with a similar answer, filling to egg ratio. My Frittatas are always filling heavy, with the egg mix there just to hold everything together. It’s the way I enjoy them, maximum flavour. So please don’t make the mistake of thinking there is too much filling, more is better and if there are some bits that stick out and get caramelised, well that all adds the the Frittatas rustic charm.
Today I have included one of my favourite Frittata combinations.
The chorizo adds such a warming depth of flavour (and by warming I mean spicy), which is mellowed out by the sweetness of the pumpkin. The little side salad adds some freshness to the dish, but primarily uses the same flavour combinations.
So next time don’t throw away those left out and left over veggies, turn them into a Frittata, and save the world a little.
Tools you May Need
- 8-10 inch (20-30cm) Frying Pan
- Whisk
Ingredients of Chorizo, Roast Pumpkin and Zucchini Frittata
-
Chorizo Sausage – a Spanish Pork Sausage known for it’s spicy flavour. Often spiced with paprika, smoked and cured.
-
Jap Pumpkin (also known as Kent pumpkins or Kabocha Squash) – are a winter squash variety with vibrant orange flesh with a sweet nutty flavour.
-
Zucchini (also known as courgette) – is a summer squash variety usually dark green in colour with a mild slightly sweet flavour. When cooked zucchini has a soft texture.
-
Baby Spinach
-
Cherry Tomato
-
Frozen Peas
-
Goats Cheese -is a cheese made from goats milk. It is often soft and creamy with a tangy earthy flavour.
-
Cream – Using cream instead of milk add richness to the Frittata
-
Eggs
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make
First thing you will want to do is Preheat you oven to 180C (375F).
The Pumpkin
Next we will tackle the pumpkin. Peel the pumpkin and discard. We will then dice the pumpkin flesh into 1.5 cm cubes. Place the cubes of pumpkin onto a baking try and drizzle with olive oil. Toss the pumpkin gently to coat thoroughly with oil and place in oven for 25mins or until roasted and softened. Remove from the oven and put to the side until needed.
The Chorizo
Chop your chorizo into 1cm cubes. We will now render the fat out of the chorizo. Place the chorizo cubes into a cold 20cm frying pan. Place the frying pan over a medium heat. Toss the chorizo every minute until the fat has rendered out and the chorizo is browned. We will now drain off the excess fat from the frying pan.
The Zucchini
Take 1/4 of the zucchini and slice as thinly as possible so you create thin circles. Put them to the side for topping the Chorizo Frittata. Dice the remainder of the Zucchini into 1cm cubes. Next we are going to put the diced zucchini in the frying pan with the chorizo after the fat has been drained. We will cook the Zucchini for about 4 minutes tossing frequently or until they have slightly softened and started to brown.
Peas
It’s now time to add the frozen peas to the chorizo and zucchini mix. Toss and cook for roughly 3 minutes.
Roast Pumpkin and Baby Spinach
Egg Mixture
Toppings
To Cook
Oven
If you have an oven proof pan, place it in the oven at 160c (fan forced) and bake for 40mins or until risen and set in the center.
Stove top and Grill
If you don’t have an oven proof pan, leave it on the stove on low heat until the sides of the Frittata have puffed and set and the center is slightly wobbly (about 30mins). Next, place the pan under a grill on medium until the top is browned and set.
Storing your Chorizo Frittata
Keep the Frittata in an air tight container in the fridge. It will last for 5 days.
FAQ
Q. Can you make the Chorizo Frittata Ahead of time?
A. Absolutely. There are 2 ways to make the Chorizo Frittata ahead of time.
1. Prep the Frittata to the point of cooking, after the egg mixture is added. Simply cover the uncooked frittata and store in the fridge until you want to cook. Just add 5 extra minuted to the cook time to allow for the refidgeration temperature.
2. Cook the entire recipe. Allow to cool. Store in the fridge in an air tight container until you need your chorizo frittata. You can store your frittata up to 5 days.
Q. Do you have to use the ingredients Listed?
A. You sure can.
You can use virtually any ingredient in a frittata.
If you don’t have an ingredient not a problem. You and simply leave it out, or add another to replace it.
Q. How long to Cook a Frittata in the Oven
A. 40 minutes at 180C (375F)
A basic Frittata with 5 eggs will take about 40 minutes to cook at 180C (375F) in the oven.
Chorizo, zucchini, roast pumpkin, and goats cheese frittata with Pan fried artichoke, goats cheese and baby mint Salad
Ingredients
Frittata
- 1 Chorizo Sausage
- 1/4 Jap Pumpkin about 300g
- 1 Medium Sliced Zucchini
- 1 Cup Baby Spinach
- 1/4 Cup Cherry Tomato
- 1/4 Cup Frozen Peas
- 1/4 Cup Goats Cheese
- 1/4 Cup Cream
- 5 Eggs
- Salt and Pepper
Artichoke, Goats Cheese and Mint Salad
- Micro/Baby Mint
- Ashed Goats Cheese
- Freshly Ground Pepper
- Extra Virgin Olive Oil
Instructions
- Oven preheated to 180C (fan forced)
- Peel and then dice the pumpkin into 1.5 cm cubed. Place onto a baking try and drizzle with olive oil. Toss the pumpkin gently to coat thoroughly with oil. Place in oven for 25mins or until roasted and softened.
- Meanwhile, dice the chorizo into 1cm cubes. In a 20cm pan place in chorizo and put onto a medium heat (I start from cold as it renders out a lot of fat from the sausage, that then doesn’t end up in the frittata) toss every few minutes. When just starting to brown and crisp up, drain off fat.
- While the chorizo is crisping, slice 1/4 of the zucchini as thinly as you can to create thin circles. Dice the remainder of the zucchini into 1cm cubes. Put the diced zucchini in with the chorizo once the fat has been drained and cook off for a few 4 minutes tossing frequently.
- Then add the peas toss to combine and cook for a 3 minutes, tossing once.
- Put eggs, cream and a pinch of salt and pepper into a bowl and whisk quickly and thoroughly to combine.
- When pumpkin is ready, turn the heat to chorizo pan to low, add the pumpkin and the baby spinach and toss to get an even distribution of ingredients.
- Pour over the cream mixture and shake gently to settle the mix evenly.
- Scatter the crumbled goats cheese over the top. Top with the sliced zucchini (I like mine in a slightly over lapped semi circle on top), scatter the cherry tomatoes around.
- Now if your pan is oven proof place it in the oven reduce heat to 160c (fan forced) and bake for 40mins or until risen and set in the center.
- If you don’t have an oven proof pan leave on stove on low heat until the sides of the frittata have puffed and set and the center is slightly wobbly (about 30mins), then place under a grill on medium/high until the top is browned and set.
Salad Instructions
- Heat 2 tsp olive oil in a non stick pan over medium heat until hot, then add the artichokes cut side down and pan fry until browned and crisp (about 3 minutes). Remove from heat and allow to cool.
- Combine Baby mint leaves, crumbled goats cheese and the pan fried artichokes, drizzle with a little extra virgin olive oil and a pinch of pepper. Toss to combine.
Notes
Follow this Frittata with one of our favourite recipes
Every meal becomes special when you follow it with this cheesecake
Baked Passionfruit Cheesecake
Pin this recipe for later
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thekrookedspoon on Instagram and hashtag it #thekrookedspoon
