Tag Archives: frittata

Spanish Frittata

Posted in Cooking & Baking, Entertaining by

Josh and I were able to enjoy a lovely Sunday morning in our apartment after returning last night from a short stay at my parent’s home.  We woke up slowly, and after discovering nothing in the kitchen to eat, I hopped to the grocery store across the street (perks of city living) to grab a few items for a delicious brunch. I was craving something savory, but instead of opting for omelets which have been a recent go-to, I decided to go with a frittata instead.  Needless to say, paired with toasted artisanal 9-grain bread, it was the perfect breakfast enjoyed at home. Spanish Frittata

Recipe below:

(Serves 3-4)

You Will Need:

  • 6 eggs
  • 1/2 cup shredded cheddar cheese
  • 1 small or 1/2 large yellow onion, chopped
  • Chorizo sausage (2 links)
  • 1-2 tomatoes, chopped
  • Spices: Sea salt, black pepper, dried parsley, garlic powder, chili powder, dried thyme (about 1 tsp of each, more S&P to taste)
  • 1 tbsp EVOO

Frittata2

Directions:

  1. Preheat oven to 400˚F. Add EVOO to a medium-hot pan and cook chorizo and chopped onion.  Cook chorizo links until browned on all sides, and onions are tansluscent and slightly browning in the chorizo “juice” (about 8 minutes, rotating links). Note: Most chorizo is pre-cooked – if your chorizo is not pre-cooked, you may need to brown in pan longer until thoroughly cooked through.
  2. Meanwhile, add eggs, cheese, and spices to a bowl and whisk.  Add chopped tomatoes into the egg mixture.
  3. Remove chorizo from pan after finished.  Chop chorizo into smaller bite-sized pieces.  I generally quarter the chorizo length-wise and then slice it into 1/4 inch sections.
  4. Add chopped chorizo and onions to the egg mixture as well.  Pour egg mixture into a small ceramic baking dish or pie dish.  Feel free to sprinkle a little more cheese, salt and pepper on the top.
  5. Place in oven for about 30-40 minutes, or until egg is cooked through.  You will be able to see if the center still looks liquidy, or if it’s solidified.  Generally, it puffs up and looks fluffy in the middle when done.
  6. Remove from oven, let settle for only about 2 minutes, and serve with your favorite toast or other breakfast fare.  Enjoy!

*If the Spanish flare is not your thing, try the same recipe using bacon, spinach and mushroom instead 🙂 

Wishing you all a wonderful start to your week! xo