Estilo Americano: Tex-Mex Frittata

Estilo Americano: In Mexican movies, scenes where our heroes burst onto the scene with guns drawn and blazing. I hope to emulate that in my cooking.

Frittata has long been one of my favorite dishes, and it’s everything-but-the-kitchen-sink ingredients makes it easy to adapt to your particular taste. Here’s my low-carb recipe:

• 4 eggs
• 1 link of chorizo
• 1/2 cup grated cheese (cheddar, jack, pepperjack, whatever)
• 1 small zucchini, sliced into “coins”
• 1/2 red onion, chopped
• 3 large mushrooms, sliced
• bell peppers, diced to bite size
• 1 minced seranno or jalapeno pepper (optional)

Preheat your oven to 350. Saute the hard ingredients (peppers, onion, zucchini) in a little oil until the onion becomes translucent. Crumble and add the chorizo, and then the sliced mushrooms. While the mushrooms brown, crack and scramble the eggs in a separate bowl. Add the eggs to the sauteed veg-and-chorizo mix, distributing it evenly. Top with the grated cheese and pop into the oven for 10-15 minutes. Serve like pie. M-m-m-m, good!