Chorizo Frittata
April 9, 2025 • 0 comments
There’s something so comforting about a warm, hearty frittata fresh out of the oven. It feels a little fancy, but it’s incredibly quick and easy to make. This recipe is perfect for slow mornings, meal prep, or a simple weeknight dinner. The chorizo adds a rich flavor, and you can easily swap the veggies and cheese for whatever you have on hand. I used a 12-inch cast iron skillet - if yours is smaller, just reduce the number of eggs to fit.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 lb) Pork Chorizo
- (1 cup) mushrooms
- (2 cups) spinach, chopped
- (1/4 cup) yellow onion, diced
- (8) eggs
- (1/2 cup) milk
- (1.5 cup) Monterey Jack cheese, shredded
- salt and pepper
- (optional - topping) cilantro
- (optional - topping) sour cream or greek yogurt
- (optional - topping) avocado
Directions
- Preheat oven to 375
- In a large mixing bowl combine milk, eggs, cheese, salt and pepper. Whisk together until combined well and set to the side.
- In a preheated skillet, add your chorizo. Break into bite size pieces as it cooks. Cook until done. Remove chorizo from skillet and set to the side
- In the same skillet add mushrooms and onion and cook until mushrooms are done. Add in the spinach at the very end. Cook until lightly wilted.
- Add the chorizo back into the skillet and top with the Egg mixture. Gently shake the pan to distribute.
- Put into the oven and bake for 15- 18 minutes or until the eggs are set.
- Let cool and serve with sour cream, cilantro, avocado - whatever you want!
