Chorizo Frittata

Chorizo Frittata

A very flavorful chorizo frittata, perfect for brunch. Leftovers are also very good, warmed or straight out of the fridge. I make many types of frittatas (this basil frittata is excellent), but this spicy chorizo frittata is my favorite. It requires the extra step of sautéing the onion and the chorizo prior to baking, but the result is well worth it.

Chorizo Frittata
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Brunch, Low-Carb, Gluten-Free, Primal
Yield: 8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion (8 oz), chopped
  • 1 tablespoon minced garlic
  • 4 oz Spanish chorizo, thinly sliced, then cubed (Palacio is excellent and has a clean ingredient list; love their spicy chorizo)
  • 12 large eggs
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup (4 oz) extra sharp cheddar cheese, shredded
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a 10-inch nonstick, oven-safe skillet, heat olive oil over medium-high heat, about 2 minutes. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the garlic and chorizo, lower heat to medium, and cook, stirring, 2 minutes.
  3. Meanwhile, in a large bowl, whisk the eggs with the salt and pepper. Fold in the cheddar.
  4. Pour the egg mixture over the onion-chorizo mixture. Gently mix with a heat-resistant spatula, to evenly distribute onion and chorizo.
  5. Transfer to the preheated oven and bake 20 minutes, or until puffed and set and a toothpick inserted in center comes out clean.
  6. Place the skillet on a cooling rack and allow to cool for 5 minutes. Run a spatula along the sides to loosen, then invert the frittata onto a cutting board and back to cooling rack.
  7. Allow to rest 5 more minutes before cutting and serving. Leftovers are excellent briefly heated in the microwave, or at room temperature.
Nutrition Per Serving
Calories: 256; Fat: 19g; Carbohydrates: 4g; Sugar: 0g; Sodium: 440mg; Fiber: 0g; Protein: 17g

Chorizo Frittata

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