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Chorizo & Pepper Frittata

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 6 to 8 servings

What You Need

6
oz. fresh chorizo sausage, casing removed
1
red bell pepper, thinly sliced
12
EGGS, beaten
1/4
cup chopped fresh cilantro OR parsley
4
oz. queso fresco, crumbled

Here’s How

  1. COAT large nonstick skillet with ovenproof handle with cooking spray. COOK chorizo over medium heat, breaking into crumbles, until browned and cooked through, about 5 minutes. POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
  2. POUR IN eggs; mix lightly and sprinkle with cilantro. Gently SCRAMBLE eggs over medium heat 1 minute. COVER and cook until eggs are almost set, 6 to 8 minutes.
  3. UNCOVER skillet; sprinkle with cheese. BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes. CUT into wedges.

Insider Info

  • To make handle ovenproof, wrap it completely in aluminum foil.
  • 3 oz. cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.
  • Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A and choline

Good Source: folate, calcium and iron

calories: 306
total fat: 22g
saturated fat: 8g
polyunsaturated fat: 2g
monounsaturated fat: 9g
cholesterol: 454mg
sodium: 516mg
carbohydrates: 4g
dietary fiber: 0g
protein: 22g
vitamin A: 1,198.4IU
vitamin D: 35.0IU
folate: 59.3mcg
calcium: 110.8mg
iron: 2.4mg
choline: 279.6mg

vitamin C: 25.3mg
vitamin E: 2.07IU
trans fat: 0g
sugars: 2g
potassium: 313.9mg
magnesium: 22.4mg
selenium: 37.7mcg
phosphorus: 275.0mg
vitamin B12: 1.9mcg
vitamin K: 1.9mcg
vitamin B6: .4mg
copper: .1mg
vitamin B1 - thiamin: .3mg
manganese: .1mg
zinc: 2.4mg
vitamin B2 - riboflavin: .6mg
vitamin B3 - niacin: 1.7mg
omega 3: .2g
omega 6: 2.2g