Chorizo Vegetable Frittata – Inspired by the flavors of Mexico, this 30 minute frittata recipe is jam packed with veggies, spices, and (already cooked) chorizo.
- 2 cups chorizo sausage, cooked and diced (about two 3 ounce sausages).*
- 1 cup bell pepper, diced
- 1 cup baby spinach, packed and roughly chopped
- 2 roma tomatoes, diced
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup green onion, sliced
- 1/2 jalapeno, seeds removed, roughly minced (save the other half to slice for garnish if desired)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground Mexican oregano
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup skim milk
- 12 eggs, beaten
- 1 tablespoon extra virgin olive oil
- Preheat oven to 350˚F. Heat olive oil in an ovenproof skillet over medium high heat.
- Add the chorizo, bell pepper, and garlic. Cook for 3-4 minutes until bell pepper is somewhat softened.
- Add spinach, tomatoes, green onion, jalapeno, chili powder, oregano, and pepper. Mix completely. Lower heat to medium.
- In a large bowl, whisk eggs together with milk and half of the cheese. Add the egg mixture to the pan and cook for about 3 minutes, until the sides are set.
- Top with an extra pinch of chili powder, pepper and the rest of the cheese. Place the pan on a middle rack in the oven and bake for 20 minutes, or until the middle is set. Garnish with any leftover green onion, cilantro, and jalapeno slices. Serve immediately.
You can substitute the chorizo with a meatless version as long as you cook it separately first! Then add it to the pan and stir to combine with the veggies just before pouring in the egg mixture.