Squash and Chorizo Frittata

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There's still plenty of squash in our fridge, and more is being picked from the garden almost daily, so the squash recipes continue. This was a quick weeknight meal, using leftovers. Everything, but the chorizo, was grilled or pre-cooked the day before, and thrown together for a fast and delicious frittata.

The chorizo really makes this frittata substantial, but if you're looking for a lighter, veggie version, feel free to leave it out. I used only mozzarella here, my first time using the cheese for a frittata, and I probably wouldn't do it again. It was cheesy, but I prefer something with a bit more sharpness, like a feta, or monterey jack.

I served the frittata with a side of roasted red cabbage, and we spent another evening with squash. Many more to come.
Squash and Chorizo Frittata

5 eggs
1 cup of milk
1 tablespoon sour cream
1 - 1 1/2 cups of cheese
2 chorizo links, casings removed
4 small yellow potatoes, sliced thin and sauteed in olive oil
2 pasilla peppers, grilled, skins and seeds removed
1 small crookneck squash, sliced and grilled
1 small zucchini, sliced and grilled
olive oil
salt and pepper

1)Preheat your broiler to high. In a large cast iron pan, or some other pan that can go into the oven, cook your chorizo.
2) While browning the meat, prepare your egg mixture. Beat your eggs lightly, then whisk in the milk and sour cream. Season with salt and pepper.
3) To the chorizo, add your pre-cooked vegetables, starting with the potatoes. Once all the vegetables are warm, pour in the egg mixture, add the cheese and cook over medium heat until the eggs begin to set, 3 or so minutes.
4) Pop into the broiler for another 7-10 minutes, until golden brown.

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