Sunday, September 12, 2010

Chorizo Frittata

I found this recipe in the September/October 2010 Cooking With Paula Deen magazine. I don't usually cook with chorizo and now I remember why...greasy! I made it for myself since Jimmy does not eat eggs. So, I have breakfast for tomorrow!

This tasted great. I think hashbrowns would taste great in it as would regular breakfast sausage.


1 T olive oil
3 oz chopped chorizo sausage
1/2 cup chopped tomato (I omitted)
4 large eggs, lightly beaten
1/4 cup whole milk (I used 1%)
1/4 tsp salt
2 T chopped fresh cilantro, divided (I omitted)
1/2 cup Mexican cheese blend (I used a little more)


1. Preheat oven to 400 degrees. In a small ovenproof skillet, heat oil over medium-high heat. Add sausage, and saute until browned, 2-3 minutes. Stir in tomato.

2. In a small bowl, combine eggs, milk and salt. Pour over sausage and tomato. Reduce heat to medium, stir in 1 1/2 t cilantro. Cook until eggs set in center, about 3-4 minutes.

3. Sprinkle eggs with cheese and place skillet in oven. Bake until cheese melts, about 4-5 minutes. Remove from oven and sprinkle with remaining 1/2 T cilantro. Cut inot wedges, and serve immediately.

Serves: 2


Alwayzbakin said...

That looks really good, but what is chorizo?

Michelle said...

it's a sausage that Mexicans use.

Anonymous said...

I believe chorizo is actually a Portuguese sausage. Linguica is the milder version of it. It's delicious. Pork based I think!!!