Chorizo & Pepper Frittata

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    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

    Yields: 6 servings

  • Nutritional Information

    Per Serving (1/6 of recipe)


    Calories: 306

    Total Fat: 22 g
    Saturated fat: 8 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 9 g

    Cholesterol: 403 mg
    Sodium: 518 mg
    Carbohydrates: 3 g
    Dietary Fiber: 0 g
    Protein: 22 g
    Vitamin A: 1251.4 IU
    Vitamin D: 99.3 IU
    Folate: 59.3 mcg
    Calcium: 113.8 mg
    Iron: 2.4 mg
    Choline: 279.6 mg


  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.

  2. POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.

  3. POUR IN eggs; mix lightly and sprinkle with cilantro. Gently SCRAMBLE eggs over medium heat 1 minute. Reduce heat to medium-low. COVER and cook until eggs are almost set, 6 to 8 minutes.

  4. 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

Add spice to your breakfast or dinner with a yummy frittata loaded with chorizo sausage, eggs, cilantro and cheese.

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.