Ingredients for Chorizo Frittata
- Potato
- 6 large eggs
- 1/2 teaspoon salt
- White Pepper
- Asiago Cheese
- Chorizo Sausage
- 1/2 medium yellow onion, chopped
- Green Bell Pepper
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How to Make Chorizo Frittata
- Dice the potatoes into small, bite-sized pieces.
- In a saucepan, combine the diced potatoes with enough water to cover. Bring to a boil and cook for 4 minutes, or until tender but not falling apart. Drain and set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, salt, and pepper until light and frothy.
- Stir in 1/4 cup of the shredded cheese and set aside.
- Heat the olive oil in a large, oven-safe non-stick skillet over medium heat.
- Add the chorizo to the skillet and cook, breaking it up with a spoon, for about 3 minutes, or until browned.
- Add the chopped onion, minced garlic, and bell pepper to the skillet. Sauté until softened, about 4 minutes.
- Add the cooked potatoes to the skillet and cook for another 4 minutes, or until lightly golden brown.
- Pour the egg mixture over the chorizo and vegetable mixture in the skillet. Stir gently to combine.
- Reduce heat to low, cover the skillet, and cook for 10 minutes, or until the eggs are almost completely set.
- Preheat your broiler to high.
- Sprinkle the remaining 1/4 cup of cheese evenly over the top of the frittata.
- Place the skillet under the broiler for 3 minutes, or until the top is golden brown and slightly bubbly.
- Let the frittata cool for a few minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
9g
Fat
52g
Carbs
6g
