Mexican Chorizo and Pepper Frittata

 

This yummy Mexican Frittata is so easy... and delicious!  Perfect for breakfast, lunch or dinner.

Start it on the stove and finish it off in the oven... hardly any clean-up ... now how good is that?

TIPS

I used 3 links of chorizo... I must admit it was spicy.. but we like spice... if you want a milder frittata.. use only 2 links.

You can usually find Mexican chorizo in the bacon section of the grocery store.  It looks like and is soft like hot dogs.  Just cut it open and squeeze out the inside into a skillet... it will come out sticky.. it will separate easily as it cooks.. you can break it up as it cooks using a spatula... it will look like crumbles when it's done.

The difference between Mexican chorizo and Spanish chorizo.. Mexican chorizo is how I described above... Spanish chorizo is smoked.. you slice it.. and it's hard.

I used a combination of 3 kinds of bell peppers... green, yellow and red... I used a small to medium size sweet onion.. just sliced them all up.

My cast iron skillet is 12 inches.. so I needed 12 eggs.. for a 10 inch skillet use 8 eggs.... as for the other ingredients... the amounts are flexible... use as little or as much as you like.  Since most people have a 10 inch skillet.. I wrote the recipe for that size skillet.

If you don't have a cast iron skillet or any other skillet than can go into the oven... that's okay.. simply cook the chorizo and peppers and onions in a skillet.. then layer them into a casserole dish.. pour the egg mixture over it and bake it until it's done.

Check the doneness by inserting a toothpick into the center. if it comes out clean .. it's done.

I used about 1 1/2 cups of cheese... remember my skillet is bigger... and we love cheese... it really wasn't overly cheesy... again .. the amount is flexible... you want to sprinkle a decent amount to over the veggies.. then some on top after you add the egg mixture... and again just before it's done.

Cheddar, Monterey Jack or a Mexican blend of shredded cheese all work well.. use what you like.

You can easily use egg substitute instead of eggs .. if you prefer.

I just cut it into wedges and served it some salsa and sour cream.  A hearty meal with hash browns. 

Recipe:  Mexican Chorizo and Pepper Frittata

All you need:

2 links of Mexican chorizo *See Tips

1 small red bell pepper, cut into strips

1 small yellow pepper, cut into strips

1 small green pepper, cut into strips

1 small-medium sweet onion, sliced

8 eggs, beaten with a dash of milk

1 1/2 cups shredded Mexican blend cheese

Salsa

Sour cream

All you have to do:

Preheat the oven to 350 degrees F.

Squeeze the chorizo out of it's casing into an oven proof 10 inch skillet.  *See tips if you don't have an oven proof skillet.

Cook the chorizo over medium high heat, breaking it into crumbles as it cooks.  When it's still pink but almost cooked... add the peppers and onions.. stirring well... cook until the chorizo is fully cooked.  Remove from the heat.

If you have too much grease in the pan (I did not, but that varies with the brands of chorizo..) dab the excess with paper towels.

Sprinkle a layer of cheese over the contents of the skillet (about 1/2 cup)... if you prefer more.. by all means add more.

In a large bowl beat the eggs and milk.

Slowly pour the egg mixture over the contents of the skillet.  Sprinkle the top with about 1/2 cup of cheese.

Place in preheated oven and bake for 15 minutes... sprinkle the top with the remaining shredded cheese and bake for another 10 minutes or until the center is set.  You can test this with a toothpick inserted in the center.. if it comes out dry.. it's done.

Serve with salsa and sour cream.