This flavorful Chorizo and Garlic Frittata is perfect for Sunday brunch!
Ever get on a kick, where you do the same thing all the time? Like watching UFC fights with hot wings and beer, every weekend? Or hanging out with the same people all the time? Maybe it’s the same meal every Tuesday {tacos, perhaps?) Mark and I have been on this eggs-for-breakfast-kick for several weeks now. We read that you should eat 30 g of protein with in an hour of waking up. I know, right? We’ve been doing this with eggs. And lots of them.
Eggs and bacon. Eggs and Beans. Eggs and eggs. Eggs, eggs, eggs!
I honestly needed something new. But I wasn’t sure what. Eggs have a lot of protein, so I wanted to stick with them. But I just didn’t know what else to do with them.
Enter a new cookbook with a recipe for frittatas. I’ll admit, I’ve never had {or made, for that matter} a frittata before, so I wasn’t sure how it would fare.
Result? Pretty darn awesome, if you ask me. The original recipe used mushrooms as the main ingredient, and since I’m not a huge fan, I decided to change it up. I have to say, I’m pretty happy with the results.
We like meat with our eggs, so I decided to incorporate chorizo. I love chorizo. Not only does it add more protein, it adds plenty of flavor as well, and we just needed our eggs to have a little ‘kick’. More flavor, if you will.
I had two slices this morning. Ya, two. It’s got a little spice and lots of great flavor. I can assure you I will be making this again.
#BrunchWeek: Chorizo and Garlic Frittata
15 minPrep Time
20 minCook Time
35 minTotal Time
Yields 8
Save RecipeIngredients
- 1/4 lb chorizo
- 1/2 small onion, chopped
- 4 eggs
- 6 egg whites
- 1 Tbsp + 1 1/2 tsp Gourmet Garden Chili Pepper
- 2 tsp Gourmet Garden Garlic
- 1 tsp Gourmet Gaarden Cilantro
- 1/4 tsp ground black pepper
- 1/4 C skim milk
- 1/2 C shredded Mexican cheese blend
Instructions
- Heat oven to 375*
- Meanwhile, brown chorizo in a non-stick, oven-proof skillet
- Drain fat; add onion and cook until tender
- Whisk together eggs, egg whites, Gourmet Garden Chili Pepper, Gourmet Garden Garlic, Gourmet Garden Cilantro, ground black pepper and milk
- Pour over chorizo and onions, stirring and shaking pan until large curds form
- Smooth top with a spatula and sprinkle with cheese
- Bake for 15-20 min or until set.
- Remove from oven and slide frittata out of pan and onto a cutting board
- Slice into 8 wedges
Nutrition Facts
- Calories 1660
- Total Fat: 66 g 101.54%
- Saturated Fat: 28 g 140%
- Cholesterol: 161 mg 53.67%
- Sodium: 5084 mg 211.83%
- Potassium: 3210 mg 91.71%
- Total Carbohydrate: 21 g %
- Sugar: 15 g
- Protein: 228 g
- Vitamin A: 51.06%
- Calcium: 705 mg 70.5%
- Iron: 4 mg 22.22%
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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https://ilovemydisorganizedlife.com/brunchweek-chorizo-and-garlic-frittata/Adapted from the Gourmet Garden Basil Mushroom Frittata recipe
***I was given complimentary coupons for free Gourmet Garden spices and herbs for participating in #BrunchWeek. The decision to write about them or use them in a recipe was completely my own and not required. No additional compensation was given to me for including them in a recipe***
Today’s Brunch Recipes From Participating BrunchWeekers
Beverages Hot Maple Walnut Coffee Float by Cook the Story Blood Orange Mimosas by Love and Confections Strawberry Mimosa by Jane’s Adventures in Dinner Margarita for Mama by poet in the pantry Candied Bacon Bloody Mary by Sarcastic Cooking
Eggs Breakfast Won Ton Cups by Small Wallet Big Appetite
Meat Lover’s Quiche by Savory Sweet Eats
Meat, Poultry and Fish
Candied Bacon by Cravings of a Lunatic
Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla
Savory Treats
Hollandaise Sauce by Kokocooks
Tomato Basil Macarons by Vanilla Lemonade
Breads, Grains, Cereals and Pancake-type Yums
Apple Cinnamon Crepes by Sweet Remedy
Grain-free Apple Walnut Pancakes by Seasonal and Savory
Desserts
Biscoff Coffee Cake Muffins by White Lights on Wednesday
Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook
Have a great week
Linda
This frittata looks amazing! I've pinned it for making later :)
Hugs,
Michelle
P.S. I don't think I told you yet, but I LOVE your new hair color :)