Serves 4
30 min
Spanish-Style Frittata
Recipe GLPR58f508bbddcac0
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.
