Spicy Chorizo & Tomato Frittata
“Preparing this delicious frittata during the holidays has become a Crawford Family tradition. It’s a perfect dish for brunch, lunch, dinner or even a late night treat on cold snowy nights. Frittata can easily be made ahead of time, saving yourself from spending the whole night in the kitchen. It also makes for a great potluck dinner recipe since it feeds a crowd and is easily transportable.” – Chef Lynn Crawford.
- Serves:
- 4
- Prep Time:
- 30 min
- Cook Time:
- 30 min
Ingredients
Nutrition Facts
- Calories
- 655
- Fat
- 47 g
- Saturated Fat
- 21 g
- Trans Fat
- 1 g
- Sodium
- 1530 mg
- Sugars
- 4 g
- Protein
- 48 g
- Fibre
- 1 g
- Carbohydrate
- 12 g
- 8 eggs
- ¾ cup ( 175 mL ) 35% cream
- Pinch of salt and pepper
- 1 tsp ( 5 mL ) olive oil
- 2 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1 yellow pepper, finely diced
- 2 chorizo sausage, casings removed
- 1 cup ( 250 mL ) cherry tomatoes, cut in half
- ½ cup ( 125 mL ) Pepper Jack cheese, grated
- 1/8 cup ( 30 mL ) parsley leaves
- 1/8 cup ( 30 mL ) cilantro leaves
Instructions
-
Preheat oven to 375°F (190°C).
-
In a large bowl, whisk the eggs and cream together and season with salt and pepper.
-
Heat the oil in a large ovenproof skillet over medium high heat. Add the garlic, onion, peppers and chorizo. Cook for 4-5 minutes until the onion and peppers are soft and the chorizo is completely cooked through.
-
Add the eggs and tomatoes and stir together.
-
Sprinkle the cheese on top and place in the oven. Bake for 12-15 minutes until egg has set and cheese has melted. Top with parsley and cilantro leaves.