Chorizo and Vegetable Frittata

This Chorizo and Vegetable Frittata combines the rich flavors of Spanish chorizo with a medley of fresh vegetables like broccoli, zucchini, and carrots, all held together by fluffy eggs. The addition of leeks and onions adds depth and sweetness, while the vibrant colors and textures make it an appealing dish for any meal. Perfect for brunch or a light dinner, this recipe is both nutritious and satisfying, meeting various dietary preferences.

Ingredients:

• 6 large eggs
• 1 cup diced chorizo
• 1 medium potato, diced
• 1 small onion, chopped
• 1 leek, sliced
• 1 cup broccoli florets
• 1 medium carrot, diced
• 1 medium zucchini, diced
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the diced potato and cook until tender, about 5-7 minutes.
3. Add the chopped onion, leek, broccoli, carrot, and zucchini to the skillet. Sauté for another 5 minutes until the vegetables are slightly softened.
4. Stir in the diced chorizo and cook for an additional 3-4 minutes until the chorizo is heated through and fragrant.
5. In a bowl, whisk the eggs with salt and pepper. Pour the egg mixture over the vegetable and chorizo mixture in the skillet. Stir gently to combine.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
7. Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.