Chorizo & Pepper Frittata
Courtesy of The incredible edible egg™ 6 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 6 oz. fresh chorizo sausage, casing removed |
| 1 red bell pepper, thinly sliced |
| 12 eggs, beaten |
| 1/4 c. chopped fresh cilantro or parsley |
| 4 oz. queso fresco, crumbled (fresh goat cheese or a mild feta can be substituted) |
Directions:
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 min. Pour off drippings. Add bell pepper to skillet; sauté until softened, 3 to 4 min.
2. Pour in eggs; mix lightly and sprinkle with cilantro. Gently scramble eggs over medium heat 1 min. Cover and cook until eggs are almost set, 6 to 8 min.
3. Uncover skillet; sprinkle with cheese. Broil 6 in. from heat until eggs are completely set in center, 2 to 3 min. Cut into wedges.
Note:
-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.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutrition:
Calories: 306; Total Fat: 22g; Saturated Fat: 8g; Cholesterol: 454mg; Total Carbs: 4g; Fiber: 0g; Protein: 22g; Sodium: 516mg;