Spanish-Style Frittata

Name: Spanish-Style Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 10 large eggs; 1 ounce Parmesan cheese, grated, divided; 3 tablespoons half-and-half; 2 scallions, sliced thin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 ounces chorizo sausage, halved lengthwise and sliced thin; 1 onion, chopped fine; 1 red bell pepper, stemmed, seeded, and chopped

Recipe GLPR58f508bbddcac0

Spanish

Breakfast

30 min

385 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A hearty Spanish-inspired frittata featuring chorizo sausage, sautéed onions, and red bell peppers baked with eggs and Parmesan cheese. This golden, protein-rich dish is perfect for breakfast, lunch, or dinner and serves four people.

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Ingredients

10 large eggs

1 ounce Parmesan cheese, grated, divided

3 tablespoons half-and-half

2 scallions, sliced thin

1/2 teaspoon salt

1/4 teaspoon black pepper

6 ounces chorizo sausage, halved lengthwise and sliced thin

1 onion, chopped fine

1 red bell pepper, stemmed, seeded, and chopped

Directions

Position the oven rack to the upper-middle setting and preheat the oven to 475 degrees Fahrenheit.
In a bowl, whisk together the 10 eggs, half of the grated Parmesan cheese (about 1/4 ounce), half-and-half, sliced scallions, salt, and black pepper until well combined. Set aside.
Heat a 10-inch nonstick skillet over medium-high heat. Add the sliced chorizo and cook, stirring occasionally, until the edges begin to brown, about 2 to 3 minutes.
Add the chopped onion and red bell pepper to the skillet with the chorizo. Continue cooking, stirring occasionally, until the vegetables are softened and lightly browned, approximately 6 to 8 minutes.
Pour the egg mixture into the skillet with the chorizo and vegetables. Reduce heat to medium and use a spatula to gently push the eggs from the edges toward the center, stirring occasionally, until large curds begin to form but the eggs remain mostly wet, about 2 minutes.
Gently shake the skillet to distribute the partially cooked eggs evenly, then allow the frittata to cook without stirring until the bottom is set, approximately 30 seconds.
Sprinkle the remaining Parmesan cheese (about 1/4 ounce) evenly over the top of the frittata.
Transfer the skillet to the preheated oven and bake until the top is golden brown and the eggs are cooked through to 160 degrees Fahrenheit internally, about 5 minutes.
Remove from the oven and let cool for 1 minute. Slice into wedges and serve warm.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward weeknight winner for a Charlotte family: eggs, chorizo, peppers, and onion are staples at every major local chain, and parmesan appears at Harris Teeter, Food Lion, Kroger, and Publix without a special trip. The real time is closer to 40 minutes once you account for dicing the peppers and onion and browning the chorizo, which the 30-minute claim glosses over. Cost per serving lands around $3 to $3.50 depending on chorizo quality, making it budget-friendly. The frittata reheats well in a 325-degree oven and holds as breakfast, lunch, or a light dinner, though it does demand oven attention during the final cooking stage and does not benefit from advance prep beyond chopping vegetables.