I’m going to go out on a limb here and call myself the “Queen of Frittatas!”

I mean, I think I have the right after making them ALL these years, not always successfully, and FINALLY perfecting the recipe…thanks to my mother-in-law’s “secret” trick.  Find out what it is HERE.

In my opinion, when you go frittata, you go BIG!  Besides, why only make it for your child when the entire family can eat it too?!  I’ve always stuck to the motto of making extras in order to always have leftovers on hand, which you can reinvent or take advantage of on those lazy days when you don’t feel like preparing anything!

However, if you do prefer making a smaller frittata just for baby, I’d use the same portions as in my Asparagus and Potato Frittata.

(Makes about 8 portions-depending on how you slice the frittata)
10 organic eggs
1 medium red onion, finely diced
2 small zucchini, finely diced
1/2 ready-to-serve chorizo sausage (or you could substitute with 1 cup of ground chicken/beef etc.)
pinch of saffron or about 1/8 tsp. (optional)
salt and pepper to taste

In a medium non-stick frying pan, heat oil on medium-heat for 1-2 minutes.  Add onions and cook for 5-7 minutes or until translucent.

In the meantime, cut the zucchini lengthwise into quarters then slice thinly.  Slice chorizo in half then into thirds and slice thinly.  (Note: if I were making this for adults only I would slice both into 1 inch cubes.)

Once the onions are translucent, add zucchini and saffron to the pan and cook for 5-7 minutes or until translucent.

Add chorizo, reduce the heat to medium-low and heat through for 2 minutes.

*Be sure to season well with salt and pepper before adding the eggs.

While the zucchini and chorizo are cooking whisk the eggs…or get a little sous-chef to do it for you!  Let me just say that all hell may break loose (pardon my French!) once you take them away!  (Remember the pepper from my last post!!)

*TIP:  The best way to remove a piece of eggshell is to scoop it up with the eggshell itself!

Add eggs to the pan and stir for 3-4 minutes until they ressemble loosely scrambled eggs.

Remove eggs from the heat and pour into the same bowl used for whisking them.  Increase the heat to medium-high (you might need to need add extra oil or cooking spray, depending on how “non-stick” your frying pan is!).  After 2 minutes return eggs to the pan and form a large patty with a spatula as they cook.  Cook for 2-3 minutes or until the sides of the frittata are firm enough to lift with a spatula without falling apart.

Now here’s the fun part…flipping the frittata!  It’s actually pretty easy: place a plate (larger than the frying pan) over the frying pan, hold tight, flip, then slide frittata back into the pan!  For detailed instructions (plus pictures) look HERE.

Cook for another 2-3 minutes, flattening down with a spatula to ensure the frittata is uniform then remove from heat and let cool slightly before serving (although it can be eaten piping hot or even cold!).

This is A LOT of condiment for one frittata (which I myself prefer).   You can always add more eggs or reduce the zucchini and chorizo by half if you prefer less condiment.

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