It’s time to celebrate all things eggs!
May is National Egg Month so one of my blogging goals is to showcase a variety of egg recipes all month long. The Type A Blogger person in me wants to share a recipe every day. However, I think we all know how that will go.
Probably not going to happen. 😉
However, I do plan to post an egg recipe or two every week so stay tuned.
First up … this fabulous Chorizo and Pepper Frittata recipe!
Chorizo & Pepper Frittata
Ingredients
- 6 oz. fresh chorizo sausage casing removed
- 1 red bell pepper thinly sliced
- 12 EGGS beaten
- 1/4 cup chopped fresh cilantro OR parsley
- 4 oz. queso fresco crumbled
Instructions
- COAT large nonstick skillet with ovenproof handle with cooking spray.
- COOK chorizo over medium heat, breaking into crumbles, until browned and cooked through, about 5 minutes.
- POUR OFF drippings.
- ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
- POUR IN eggs; mix lightly and sprinkle with cilantro.
- Gently SCRAMBLE eggs over medium heat 1 minute.
- Reduce heat to medium-low.
- COVER and cook until eggs are almost set, 6 to 8 minutes.
- UNCOVER skillet; sprinkle with cheese.
- BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes.
- CUT into wedges and serve.
Notes
Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
Adapted from American Egg Board
Tried this recipe?Let us know how it was!