Description
This chorizo potato frittata is great for breakfast, brunch, lunch or dinner!
Ingredients
Scale
- 5 ounces Mexican chorizo, plastic casing removed
- 1 cup roasted potatoes, diced
- 1 cup pepper jack cheese, grated
- 1 tablespoon fresh cilantro, chopped
- 6 eggs, beaten
- 1/4 cup 2% milk
Instructions
- Preheat oven to 350 degrees
- In an oven safe, non-stick pan over medium heat (I used a 10″ pan) cook the chorizo for about 5 minutes, using a spatula to break it apart,
- Remove the chorizo to a plate lined with paper towels to absorb the excess fat. Set the pan aside so it can cool
- While the pan is cooling, whisk the eggs, milk, cilantro, and cheese together until combined
- Reheat the pan over low heat.
- Add the potatoes, spreading them across the pan in a single layer
- Pour the eggs and cheese mixture
- Distribute the cooked chorizo evenly over the top of the eggs
- Cook over low heat just until the eggs start pulling away from the sides
- Transfer the pan to a 350-degree oven and bake for about 10 minutes, or just until the eggs are set
- Serve warm or at room temperature
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 272
- Sugar: 1.1g
- Sodium: 485.2mg
- Fat: 19.7g
- Saturated Fat: 8.7g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 5.4g
- Fiber: 0.6g
- Protein: 17.4g
- Cholesterol: 224.4mg
Keywords: chorizo potato frittata
