Chorizo Frittata
No more boring omelets! This Chorizo Frittata takes just 25 minutes, is packed with spicy chorizo & melty cheese, and baked into a fluffy egg casserole. Perfect for breakfast, brunch, or a quick dinner.
Servings: 4 -6 servings
Calories: 260kcal
Ingredients
- 4 ounces Mexican pork chorizo
- 10 ounces Rotel diced tomatoes and green chilies (1 can) drained
- ½ cup diced onion
- 1 teaspoon minced garlic (about 2 small cloves)
- 6 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup white cheddar cheese, shredded
Instructions
- Preheat broiler.
- Saute chorizo and onion in a large oven-proof skillet over medium-high heat, breaking the chorizo up as it cooks. When cooked through, about 5 minutes, add garlic and saute for 30 seconds.
- Drain off any fat and add the can of tomatoes and green chilies, stirring to distribute evenly.
- Add whisked eggs, do not stir, and top with grated cheese.
- Continue cooking over heat for 5 minutes then place under broiler until light and puffy, about 3-4 minutes.
- Serve immediately.
Notes
STORE/FREEZE
Store: Let your frittata cool to room temperature then place it in an airtight container and store it in the refrigerator for up to 4 days.
Freezing: Cut the cooled frittata into individual portions and wrap each piece tightly in plastic wrap or aluminum foil. Place the wrapped portions in a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw it in the fridge overnight.
Nutrition
Calories: 260kcal | Carbohydrates: 7g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 277mg | Sodium: 687mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 2mg
