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–+ servings
A cast iron pan with a full frittata full of chorizo and veggies.
Author: Neyssa Jump
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4.05 from 21 votes

Chorizo Frittata Recipe

Chorizo adds a smoky flavor to this unique chorizo frittata recipe.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • cast iron pan you can use stainless steel pan in it's place

Ingredients
 

  • 8 eggs
  • ¼ cup cream (or milk)
  • 1 teaspoon garlic powder (optional)
  • ½ teaspoon oregano
  • ½ teaspoon salt (divided)
  • ½ teaspoon black pepper (divided)
  • 2 tablespoon olive oil (for drizzling)
  • 1 red bell pepper (chopped)
  • ½ small yellow onion (chopped)
  • 3.5 oz Spanish chorizo (chopped)
  • 2 cups spinach (roughly chopped)
  • ¼ cup cheddar cheese (shredded and optional)

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Whisk together eggs, cream, garlic powder, oregano, ¼ teaspoon salt, ¼ teaspoon of black pepper in a large bowl. Set aside.
  • Preheat the pan over medium heat and drizzle oil to coat the bottom. Once oil begins to sizzle, add in the onions and peppers. Sauté until vegetables have softened.
  • Add in the Spanish chorizo, and cook for 3-4 minutes or until the chorizo has caramelized. Stir in the spinach, and cook until it has wilted.
  • Spread your chorizo and veggies around the pan evenly. Gently whisk your egg mixture again, and pour it over the veggies. Sprinkle your cheese over the egg mixture. DO NOT MIX!
  • Continue cooking until the edges have set. Once the edges have set, bake for 10-15 minutes, or until the center of the frittata has cooked through and the edges are a beautiful golden color.
  • Remove from the oven and carefully slide the frittata onto a large plate or serving platter. Cut into 6-8 slices and serve immediately.

Notes

If using Mexican chorizo use these steps after mixing the egg mixture :
  • Remove the casing from the chorizo, and cut it into bite-sized chunks. 
  • Preheat your pan over medium to medium-high heat. Add in chorizo and cook for 4-5 minutes, stirring occasionally, until all of the fat has been rendered and the chorizo is just starting to caramelize.
  • Depending on how much grease has been released you may or may not have to add olive oil. If you need to add oil, add enough to keep the bottom of the pan slightly greased.
  • Lower heat to medium and continue with the steps on sautéing the vegetables.

Nutrition

Serving: 6slices | Calories: 238kcal | Carbohydrates: 4g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 244mg | Sodium: 320mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2131IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 2mg
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