This Chorizo Frittata recipe is very versatile. It is a basic combination of eggs and dairy that has chorizo sausage, vegetables, and cheese mixed in to it. This easy make-ahead breakfast is great for serving a group at brunch or breakfast. It is both low carb and gluten free.
Chorizo Frittata can be baked in a mini version if you want. Check out the Mini Frittata recipe for cooking instructions. You could serve the frittata with Spicy Black Beans.
If you would like to try a Mexican frittata check out Mexican Sheet Pan Frittata. If you want to try another egg dish check out Tater Tot Frittata Casserole, Sausage Pasta Frittata, Potato Cheddar Frittata, Vegetable Frittata, Zucchini Herb Frittata, Mushroom Asparagus Frittata and Mini Frittatas.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Opt for high quality chorizo to ensure the best flavor in your chorizo frittata. Spanish chorizo offers a slightly different taste from Mexican chorizo but both can be used depending on your preference for spicy chorizo and texture. Spanish chorizo is cured and firm, whereas Mexican chorizo is usually sold fresh and needs to be cooked. Read What is Chorizo?
- Make sure to dice the bell pepper and onion into small, even pieces so they cook uniformly.
SPECIAL EQUIPMENT NEEDED:
- Large Skillet: A large skillet is needed to cook the chorizo and vegetables for this recipe. A cast iron skillet is ideal for this purpose due to the excellent heat retention. You could also use a non-stick skillet.
- 9″ Pie Plate: A pie plate is needed for baking the frittata in the oven. You could also bake the frittata in a 9″ x 9″ casserole dish.
- Mixing Bowl: You will need a large mixing bowl to whisk together the eggs, milk, salt, and black pepper. This bowl should be big enough to allow for thorough mixing without splashing.
- Whisk: A whisk is necessary to beat the eggs and milk together until they are well combined. This ensures that the frittata has a uniform texture and that the milk and eggs are fully incorporated.
- Cutting Board and Knife: A good cutting board and a sharp knife are needed to dice the chorizo, red bell pepper, and red onion, as well as to chop the baby spinach.
- Cheese Grater: If you are using a block of Monterey Jack cheese, you will need a cheese grater to shred it. Freshly grated cheese melts better and more evenly than pre-shredded cheese, which often contains anti-caking agents.
- Spatula: A rubber spatula is helpful for stirring the ingredients in the skillet and for helping to loosen the edges of the frittata before serving.
SUBSTITUTIONS:
- The whole milk can be substituted with cream for a richer taste in the chorizo frittata or a low fat milk for a lighter version. You can also use a non-dairy milk alternative, like almond milk, but keep in mind that it may slightly alter the flavor.
- If you are out of olive oil, you can use another neutral flavored oil like canola, vegetable, or avocado oil.
- Any color of bell peppers works well in this recipe if you do not have red pepper. For a bit of a different flavor, you could also use poblano peppers or a small amount of jalapeño for some added heat.
- Yellow onions, white onions and green onions are good substitutes for red onion. Shallots could also work, offering a milder taste.
- Kale, Swiss chard, or arugula can be used instead of baby spinach.
- Cheddar, mozzarella, or a Mexican blend cheese can replace the Monterey Jack cheese.
- The chorizo can be substituted with any type of pork sausage. An Italian sweet or spicy sausage would work well.
HOW TO STORE CHORIZO FRITTATA:
- Store the chorizo frittata in the refrigerator for up to 3-4 days. Allow the frittata to cool to room temperature after cooking to prevent condensation when storing, which could make it soggy. Place the frittata into an airtight container or wrap it tightly with plastic wrap or aluminum foil.
- Chorizo Frittata can be frozen for up to 3 months. Make sure the frittata is completely cooled to avoid ice crystal formation during freezing. Wrap the frittata tightly with plastic wrap, then again with aluminum foil to prevent freezer burn.
HOW TO REHEAT CHORIZO FRITTATA:
- To reheat the chorizo frittata in the oven, preheat your oven to 350°F (175°C). Place the frittata on a baking sheet and cover loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until it is warmed through.
- For a quicker option, transfer a slice of the frittata to a microwave-safe plate and cover it with a damp paper towel. Heat on high for 30-60 seconds, or until heated through.
Preheat your oven to 350 degrees. In a large skillet heat the olive oil. Add the chorizo and cook over medium low heat for 3 minutes until the fat starts to render.
Add the diced red bell pepper to the chorizo and cook for 3 minutes. Add the red onion and cook for an additional 3 minutes.
Add the chopped baby spinach and cook for 1 additional minute until it starts to wilt. Remove from heat and cool slightly.
In a large bowl, beat the eggs and milk together. Add the salt and pepper and mix in. Stir in the Monterey Jack cheese.
Add the chorizo and vegetable mixture to the eggs. Mix well.
Grease or spray a 9 inch pie plate with non- stick cooking spray. Make sure the dish is coated well to prevent sticking! Pour the chorizo frittata egg mixture into the pie pan. Bake for 30 minutes but start checking the frittata at 25 minutes. You want to make sure that you cook this until the top of the frittata is just set.
Chorizo Frittata
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Ingredients
- 1 tablespoon olive oil
- 6 ounces chorizo sausage, diced into small cubes
- 1 medium size red bell pepper, diced
- ½ cup red onion, diced
- 2 cups fresh baby spinach, stems removed and chopped
- 10 large eggs
- ½ cup whole milk
- ½ teaspoon each salt and black pepper
- 1 cup Monterey Jack Cheese, shredded
Instructions
Preheat your oven to 350 degrees.
In a large skillet heat the olive oil. Add the chorizo and cook over medium low heat for 3 minutes until the fat starts to render.
Add the diced red bell pepper to the chorizo and cook for 3 minutes. Add the red onion and cook for an additional 3 minutes.
Add the chopped baby spinach and cook for 1 additional minute until it starts to wilt. Remove from heat and cool slightly.
In a large bowl, whisk eggs and milk together. Add the salt and pepper and mix in. Stir in the Monterey Jack cheese.
Add the chorizo and vegetable mixture to the eggs. Mix well.
Grease or spray a 9 inch pie plate with non- stick cooking spray. Make sure the dish is coated well to prevent sticking!
Pour the egg mixture into the pie pan.
Place the frittata into the preheated oven. Bake for 30 minutes but start checking the frittata at 25 minutes.
You want to make sure that you cook this until the top of the chorizo frittata is just set and golden brown.
DIRECTIONS FOR MINI FRITTATAS:
Equally distribute the mixture into your prepared custard cups or muffin pan.
Bake for 20 to 25 minutes. The custard cups will require a few more minutes than the muffin tin. The tops should be totally set and lightly browned.
Notes
Chorizo is a Spanish sausage which is spiced with chile. The closest substitute that I know of, if you cannot find it, would be Linguica which is a slightly spicy Portuguese sausage. Diced ham, or spicy Italian sausage would be a couple other good substitutes.
