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5 from 1 vote

Spicy Mexican Chorizo Zucchini Frittata

Wanna make the perfect omelet? Try a frittata! This recipe from start to finish takes about 20 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: Mexican
Servings: 4 to 6 people
Calories: 262kcal


  • 1/3 cup pork chorizo casings removed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 small red onion thinly sliced
  • 1 serrano thinly sliced
  • 1 zucchini thinly sliced
  • 1 cup fresh corn kernels
  • 1/8 teaspoon salt
  • ¼ teaspoon dried Mexican oregano
  • 8 large eggs


  • Heat broiler.
  • In a small skillet, cook the chorizo on your stovetop until almost done, about 10 minutes. Set aside.
  • In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and serrano, stirring, until tender, about 5 minutes. Add zucchini and corn, cooked chorizo, and cook until zucchini and corn are tender, about 7 minutes more.
  • In a bowl, whisk eggs with salt and oregano and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.
  • Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes. Serve warm or at room temperature. Cut into wedges. Feel free to top frittata with salsa or queso fresco.


The nice thing about this recipe is that it is customizable. Feel free to eliminate the chorizo and serrano if you aren’t fond of spice.


Calories: 262kcal | Carbohydrates: 11g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 333mg | Sodium: 326mg | Potassium: 373mg | Fiber: 1g | Sugar: 5g | Vitamin A: 679IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg