“Chorizo Frittata”

Would you like a great weekend breakfast or brunch recipe? Well, look no further than my Chorizo Frittata. Mildly spicy, combining fresh Chorizo, diced potatoes, red onion, cheddar cheese, topped with baby spinach. Add a creamy egg mixture and bake. What makes this recipe so easy is you only have to use one pan. Couldn’t possibly be any better than that? Just prepare and bake…serve Chorizo Frittata with toast of your choice. I recommend using this recipe as a base for your own Frittata creations. Let your imagination run wild. Use leftovers and family favorite ingredients.

 

Chorizo Frittata

1/2 pound fresh Chorizo sausage, casing removed

1/2 cup chopped red onion

1 large Russet baking potato, small diced (about 1 1/2 cups; peeled optional)

2 T. canola oil

Salt and pepper to taste

8 eggs

1/3 cup heavy cream

1/2 t. salt

1/2 t. pepper

2/3 cup cheddar cheese plus 1/4 cup for garnish

1/2 cup baby spinach leaves

Preheat oven to 350 degrees. In a 9 to 10 inch cast iron skillet, sauté Chorizo, breaking up with large spoon, about 5 to 7 minutes until beginning to brown. Add red onion, stirring occasionally, about 5 more minutes until translucent. Remove from skillet to small bowl; set aside.

Add canola oil and diced potatoes to skillet, stirring occasionally until browned and almost tender, about 5 minutes. Sprinkle potatoes with salt and pepper to taste. Add Chorizo mixture back to skillet. Mix and spread out evenly. Remove from heat.

In a large mixing bowl, mix eggs, cream, salt and pepper until well combined. Sprinkle 2/3 cup cheddar cheese on top Chorizo mixture, then lay on spinach leaves. Pour egg mixture evenly around edges and over top, submerging spinach.

Place in 350 degree oven, bake for 25 to 30 minutes or until middle is set. Start checking at 20 minutes as oven temperatures vary. Remove from oven, sprinkle on reserved 1/4 cup cheddar cheese. Return to oven to melt cheese, about 2 to 3 minutes. Remove from oven and let rest 5 minutes before serving. Serve with wheat toast and fresh fruit.

Note: When using any meats and vegetables in your Frittata, precook them before mixing in egg mixture. Fresh chopped vegetables like potatoes, broccoli, bell pepper will not soften enough and meats like sausage and bacon will be raw during baking time. Cooking Frittata too long will cause a rubbery consistency.