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Spice up your diet with a Chorizo Frittata

Angelia Hensley • Jan 24, 2018 at 10:30 AM

How’s that New Year’s diet going? Sticking to those resolutions? I’m going to do a small part to help by giving you a protein-filled dish for all you carb-less foodies out there. This recipe is a frittata filled with cheese, spinach, onions, Mexican chorizo and other goodies.

The word frittata comes from the Italian word friggere, which means to fry. It is similar to an omelet except for the fact that you don’t have to deal with flipping it! It has also been described as a crustless quiche. A really good frittata is intended to be spongy, and a lot of the success of a good frittata is in the correct ratio of eggs to dairy. Experts say to use one-half cup of dairy to a dozen eggs. I prefer using heavy cream, so that means this particular frittata has six eggs with one-quarter cup of heavy cream.

The goodness of this frittata comes from using Mexican chorizo. Chorizo is a spicy, ground-meat sausage that is currently sold fresh and uncooked in my favorite grocery store in the sausage aisle. It is fresh in a casing rather than dried and cured. It is seasoned with paprika, giving it a beautiful color, and what I found in the grocery store was not spicy.

I prefer using a good old cast-iron skillet for this dish — the larger the better. If yours is extremely oversized, you will need to adjust the time.

Ingredients

6 large eggs

1/4 cup heavy cream

1 package of Chorizo (approximately 5 links/casings in a package)

Salt and freshly ground pepper

1 cup shredded cheese (I prefer to use colby jack or pepper jack)

1 cup grape tomatoes, halved lengthwise (If I don’t have those, I open a can of Hunt’s fire-roasted diced tomatoes and drain)

2 tablespoons butter

1 small onion, finely chopped

4 cups baby spinach

Any other veggies you desire!

Directions

Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Fold in the cheese and tomatoes and set aside.

In a cast-iron skillet over medium heat, cook the chorizo, chopping it as you cook until it is crumbled. Add the onion and sauté until softened, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes. Pour the egg mixture over the chorizo/spinach and cook until almost set, 2 to 4 minutes. Be careful here! You don’t want to overcook it on the stovetop. The eggs will not be done in the center of the pan when you put it in the oven. Transfer the pan to the oven and broil until golden brown on top, about 5 minutes.

Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.

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