Chorizo & Pepper Frittata

Chorizo & Pepper Frittata
Yields 6
Add spice to your breakfast or dinner with a yummy frittata loaded with chorizo sausage, eggs, cilantro and cheese.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 oz. fresh chorizo sausage, casing removed
  2. 1 red bell pepper, thinly sliced
  3. 12 EGGS, beaten
  4. 1/4 cup chopped fresh cilantro OR parsley
  5. 4 oz. queso fresco, crumbled
Instructions
  1. COAT large nonstick skillet with ovenproof handle with cooking spray. COOK chorizo over medium heat, breaking into crumbles, until browned and cooked through, about 5 minutes.
  2. POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
  3. POUR IN eggs; mix lightly and sprinkle with cilantro. Gently SCRAMBLE eggs over medium heat 1 minute. Reduce heat to medium-low. COVER and cook until eggs are almost set, 6 to 8 minutes.
  4. UNCOVER skillet; sprinkle with cheese. BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes. CUT into wedges.
Notes
  1. To make handle ovenproof, wrap it completely in aluminum foil.
  2. 3 oz. cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.
  3. Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply