Friday, July 17, 2015

Chorizo and Squash Scramble

I was going to make a frittata but decided at the last minute that a scramble would be quicker and easier. I really liked the combination of flavors and textures here. We had leftover grilled chorizo from Hager's farm, which went in here nicely. I served this for dinner, but it would also work for brunch or lunch.

2 cups shredded summer squash or zucchini
4 ounces cooked chorizo, diced
10 large eggs, beaten
2 ounces cream cheese, in small cubes
1-2 ounces shredded sharp cheddar
Oil or butter for cooking
1 can black beans, drained
Salt and pepper to taste

Place the squash or zucchini in a strainer over the sink. Sprinkle with salt, mix, and let stand for 10-15 minutes to release excess liquid. Then squeeze out as much water as you can using your hands or a dish towel.

Combine the eggs, cream cheese, and cheddar in a bowl.

Heat a little oil or butter in a large skillet. Add the squash or zucchini and saute for 2 minutes or so. Then add the chorizo and beans. Continue to saute over medium heat until warmed through. Add the egg mixture and cook, scrambling, over low-medium heat until cooked through. Add salt and pepper to taste.

Serves 4-5 as a main dish.

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