This hearty frittata for dinner is easy and you can reheat it the next morning for breakfast
End of summer frittata
• 3 tablespoons olive oil
• 1/2 cup diced chorizo
• 1/2 cup diced zucchini
• 1/4 cup diced onion
• 3 garlic scapes, thinly sliced
• 4 eggs, scrambled with a splash of water
• 1 ounce Monterey jack or cheddar cheese, sliced thin
• 1 tablespoon minced fresh basil
Preheat oven to 400 degrees. Heat a 12-inch cast iron pan over medium-high heat.
When hot, add olive oil and tilt to cover bottom of pan. Add chorizo, stirring frequently.
When barely starting to brown, add zucchini, onion and garlic scapes.
Saute until onions are fragrant and translucent, then distribute everything evenly throughout the pan.
Pour the scrambled eggs over the contents of the pan and turn off the heat underneath. Distribute the cheese and basil evenly and put in the oven.
Cook until eggs are firm when shaken, or to taste.