
Chorizo & Pepper Frittata

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.
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.
UNCOVER skillet; sprinkle with cheese. BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes. CUT into wedges.
fresh chorizo sausage, casing removed |
6 oz.
|
red bell pepper, thinly sliced |
1
|
EGGS, beaten |
12
|
chopped fresh cilantro OR parsley |
1/4 cup
|
queso fresco, crumbled |
4 oz.
|
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.
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 |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.