Description
A savory chorizo frittata packed with flavor and nutrients, perfect for breakfast or brunch.
Ingredients
Scale
- 2 tbsp olive oil, for cooking
- 100 grams chorizo, semi-cured, half diced and half sliced into full circles
- 1 red bell pepper, half sliced into full circles and half diced
- 1/2 onion, diced
- 1/4 tsp salt, to taste
- 10 cherry tomatoes, sliced in 3 circles each
- 1 garlic clove, minced or finely diced
- 7 large eggs, for the frittata
- 1/4 cup + 1 tbsp milk, your choice
- 1/4 tsp salt, to taste
- 1/4 tsp pepper, to taste
- 1/2 cup grated cheddar cheese or similar, for topping
- Fresh herbs for garnish (parsley, basil, or oregano)
Instructions
- Heat & Sauté Chorizo: Start by heating a skillet over medium heat. Toss in the chorizo and let it cook until it’s browned and fragrant, about five to seven minutes. Keep an eye on it so it does not stick too much; stirring occasionally helps get that delicious crispy texture without burning.
- Whisk Together Eggs: Grab a bowl and whisk those eggs until they are nice and frothy. You want a good blend to ensure every bite has that fluffy egg goodness. Make sure not to skip this step, as under-whisked eggs can lead to a less airy frittata.
- Add Chorizo & Veggies: Fold the cooked chorizo and any veggies into your whisked eggs. The smell will be heavenly as everything combines. Take care not to overmix; you want those pieces to be distributed, but not turned mushy.
- Cook & Set Frittata: Pour everything back into the hot skillet and let the frittata cook on low heat. You are aiming for a slightly set texture, about 90% cooked through. Keep an eye out for the edges pulling away; letting it sit too long can lead to a dry outcome.
- Bake Until Just Set: Transfer your skillet to a preheated oven and bake until it is just set in the center, which is usually around eight to ten minutes. It will rise and look puffy, and that is exactly what you want. Avoid baking longer or it might dry out!
- Let Rest & Serve: Once it is out of the oven, let the frittata rest for a few minutes before slicing. It will firm up a bit more, making it easier to serve. Just remember, slicing too early can make it a bit sloppy! Enjoy this deliciously hearty dish!
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
- Expert Tips: Frittatas often overcook and become dry; this recipe suggests removing at 90-95% doneness. Use an oven-proof skillet for easy transfer and serving. Adding spinach or kale can enhance both flavor and texture in your dish.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10 minutes or in the microwave for 1-2 minutes until warmed through.
- Serving Suggestions: Serve with sourdough toast on the side. Add sliced avocado or guacamole for creaminess. Pair with a simple side salad for freshness.
- Recipe Variations: Mix in some cooked spinach or kale for added nutrition. Replace cherry tomatoes with sun-dried tomatoes for depth. Try adding a pinch of smoked paprika for extra flavor.
- Ingredient Notes: Choose fresh chorizo for the best flavor, and adjust the type of cheese based on your preference. If dairy is a concern, substitute regular milk with dairy-free milk, or use dairy-free cheese for the paleo or Whole30 version.
Nutrition
- Serving Size: 1 slice
- Calories: 333
- Sugar: 4g
- Sodium: 505mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 318mg