I like to use a mixture of poblano and Anaheim chillies in this. Poblano peppers are rather unpredictable and can either be incredibly mild or hot like jalapeños. If your chorizo is on the spicy side, taste the peppers first! If you have trouble finding fresh peppers, you can use a couple of 4-ounce (113 g) cans of fire-roasted diced green chillies in a pinch.
Prep time 25 minutes
3 large chillies (poblanos, Anaheim, sweet banana peppers)
2 jalapeño peppers
3/4 teaspoon sea salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 medium zucchini, cut into 1/2-inch (1 cm) circles
2 Roma tomatoes, cut into 1/2-inch (1 cm) slices
6 ounces (170 g) fully cooked chorizo links, diced
1/2 teaspoon onion powder
1 tablespoon nutritional yeast
Hot sauce and diced avocados, for serving
1 Preheat the oven broiler.
2 Place the peppers on a sheet pan and place them on the top oven rack. Broil them for 8 to 10 minutes, until the skins of the peppers are blackened and blistered. Turn them once or twice during roasting. Remove the pan from the oven and cover it with aluminum foil or a tea towel. Let them steam for 5 minutes. Remove most of the skins from the peppers; they should slip off fairly easily, but you don’t need to pick off every piece. Pull the tops off, cut the peppers open, and rinse out the seeds. Dice the peppers.
3 Line a 4-quart (3.8 liter) slow cooker with a large piece of parchment paper. In a small bowl, combine the salt, cumin, chili powder, and garlic powder. Layer the zucchini in the bottom of the slow cooker and sprinkle them with 1 teaspoon of the spice mixture. Layer the Roma tomatoes, chorizo, and diced chillies over the zucchini.
4 In a medium bowl, whisk together the eggs, remaining spice blend, onion powder, and nutritional yeast. Pour the egg mixture over the meat and vegetables.
5 Cover and cook on low for 21/2 to 31/2 hours, until the center of the frittata is cooked through. Lift out the frittata using the parchment and set it on a large plate to cool.
6 Cut into wedges and serve with hot sauce and diced avocados.