For a light summer meal, try a chorizo frittata. We love one pan meals, like frittatas. They are a quick and easy way to have a great meal, and even use bits of leftovers in the fridge. Whether you eat a wedge on its own, wrap slices in a tortilla, or make a sandwich with lettuce and tomato, frittatas are good for breakfast, lunch, or supper. I planned this one, when the fridge froze a half dozen eggs! If you have frozen eggs, the shell will crack because they expand. But that’s not a problem. To use frozen eggs, scramble them with salt (one tsp per 1 cup of egg yolks). I thought it was easier to take the egg out of the shell, before they completely defrosted. Make sure you let them defrost in the fridge.
Besides Chorizo Frittata, try: hatch burger frittata, nopales and Potato frittata, or frittata (cooking for one). If you add dabs of cream cheese to a frittata, while it’s cooking, it makes it really yummy.
Chorizo Frittata
Ingredients
- 6 eggs, scrambled
- 1 tsp salt
- 1/2 cup grated parmesan
- 1 TBSP cream
- 6 oz chorizo
- 3 green onions, finely chopped or garlic chives
- 1 cup chopped spinach
- 1/4 cup sliced black olives (optional)
- 1/4 cup (canned) chopped green chiles, or chopped roasted red or yellow bell peppers
- 1 cup shredded monterey jack cheese
Instructions
- Whisk together eggs, salt, parmesan, and cream. Set aside.
- In a large skillet, brown the chorizo, stir in onions and cook for about one minute. Stir in spinach and wilt.
- Set heat on skillet to low. Pour egg mixture over chorizo mixture. Distribute chorizo mixture evenly in eggs. Scatter olives and peppers over top.
- Put lid on skillet. When eggs partially set, scatter cheese over top. Replace lid and continue cooking until completely set.
- Other additions: cooked potatoes, cactus, cooked pinto beans