Chorizo Frittata
Transform your breakfast or brunch game with this irresistibly flavorful Chorizo Frittata, a hearty and satisfying dish that’s packed with bold ingredients and vibrant colors. Juicy chorizo sausage, sweet red bell pepper, tender baby spinach, and savory onions are perfectly sautéed before being enveloped in a creamy egg mixture elevated with whole milk and topped with a generous layer of melty cheddar cheese. Baked to golden perfection in a single oven-safe skillet, this frittata combines ease and elegance, making it an ideal choice for busy mornings or weekend gatherings. With just 40 minutes from prep to plate, this versatile recipe is a must-try for fans of protein-packed breakfasts, savory brunch ideas, or easy one-pan meals!
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Recipe Information
Ingredients
- 200 grams chorizo sausage
- 8 large eggs
- 60 ml whole milk
- 1 medium red bell pepper
- 1 medium yellow onion
- 75 grams baby spinach
- 1 tablespoon olive oil
- 100 grams shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the chorizo into small pieces and set aside. Dice the red bell pepper and yellow onion into small, even pieces.
In a medium-sized oven-safe skillet, heat the olive oil over medium heat. Add the chorizo and cook for 4-5 minutes, stirring occasionally, until it releases its oils and begins to brown.
Add the diced onion and red bell pepper to the skillet with the chorizo. Cook for 5-6 minutes or until the vegetables are softened.
Add the baby spinach to the skillet and stir until wilted, about 1-2 minutes. Remove the skillet from heat and spread the mixture evenly across the bottom.
In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined.
Pour the egg mixture evenly over the chorizo and vegetable mixture in the skillet. Sprinkle the shredded cheddar cheese over the top.
Place the skillet in the preheated oven and bake for 18-20 minutes, or until the eggs are set and the top is golden brown.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes. Slice into wedges and serve warm.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1780 mg | 593% | |
| Sodium | 6058 mg | 263% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.3 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1140 mg | 88% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
