Chorizo & Pepper Frittata

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

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.

"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Chorizo & Pepper Frittata