Chorizo & Pepper Frittata | via printmyemotions.com #nationaleggmonth #incredibleegg

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 | via printmyemotions.com #nationaleggmonth #incredibleegg

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!

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