Potato and Chorizo Frittata
We are big fans of frittatas here and love the versatility—most vegetable types work well (e.g., potatoes, bell peppers, spinach or kale, mushrooms, leeks, onions). Lighten the egg mixture with egg whites for a protein packed breakfast option or add a splash of half and half for the days when a little decadence feels right.
Ingredients
- 1/2 of a yellow onion finely diced
- 1 russet potato peeled and finely diced
- 2-3 green bell peppers seeded and finely chopped
- 1 tbsp. butter or neutral oil
- 6 oz. chorizo casing removed and diced into 1/2 inch pieces
- 4 large eggs
- 1 and 1/2 cup egg whites
- 1/2 tsp. salt
- 1/4 tsp ground black pepper
- Optional: 1/4 shredded cheese think blend of Monterey Jack, cheddar, quest asadero
Instructions
- Preheat oven to 375 degrees.
- In a large non-stick skillet, melt butter or warm neutral cooking oil over medium heat. Add the onions and cook until they start to become translucent. Add the potatoes and bell peppers and cook until potatoes are fork tender and bell peppers are soft, about 6-8 minutes—stirring occasionally. Add the chorizo to cook through.
- While the vegetables and chorizo cook, prep the egg mixture by vigorously whisking the whole eggs and eggs white together with the salt and pepper until the egg mixture looks foamy. Add the egg mixture to the skillet and stir briefly to incorporate. Allow mixture to set on low heat. If using cheese, sprinkle cheese across the top of frittata. Bake in 375 degree oven for 15-20 minutes until center of frittata is firm and cooked through.
- Allow 5 minutes to cool before serving; frittata may deflate a little post-bake, but this is okay.
- Garnish options: cilantro, avocado slices, salsa, cotija cheese.