Chorizo & Pepper Frittata

Chorizo & Pepper Frittata
2016-05-26 16:28:07

Yields 6
Add spice to your breakfast or dinner with a yummy frittata loaded with chorizo sausage, eggs, cilantro and cheese.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 6 oz. fresh chorizo sausage, casing removed
- 1 red bell pepper, thinly sliced
- 12 EGGS, beaten
- 1/4 cup chopped fresh cilantro OR parsley
- 4 oz. queso fresco, crumbled
Instructions
- 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.
- POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
- 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.
- 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
- To make handle ovenproof, wrap it completely in aluminum foil.
- 3 oz. cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.
- 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 https://www.rosemaryfarm.com/
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