February 21, 2011

Chorizo, Spinach and Onion Frittata

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Who doesn't love breakfast for dinner? I for one am a huge fan and definitely try to mix it up as often as I can. I had never heard of a frittata before, only quiches but man did this dish pack a punch. I was watching the food network a few days ago and saw Marcela from 'Mexican Made Easy' cooking with Chorizo and I thought how delicious would that be in a Frittata. In Marcela's recipe for a taco meat she pushed the chorizo out of the casing, however I wanted that meatier chunky bite to each slice so I just sliced pieces on an angle. 

Normally dinners include some type of chicken or pasta for us so I thought this would be a nice change of pace plus it was a challenge to see what I could make out of this. I really wanted to add a lot of flavor so i started to grab spinach, onions, garlic, goat cheese (of course) and then a bunch of spices and herbs. This was going to be fun.


Chorizo, Spinach and Onion Frittata
Recipe and photos by A Healthy Jalapeno

Ingredients
1 lb. Chorizo, cut into small dices and browned
1 lg onion, sliced and sautéed
1 lb spinach, chopped and sauteed
8 large eggs
½ cup heavy cream
1 tbs all-purpose flour
1-1/2 salt
Fresh ground pepper
¼ crumbles fresh goat cheese
1 tbs thinly sliced chives
1 tbs chopped fresh parsley
1 lg garlic clove, minced and sautée
2 tbs olive oil

Prepare chorizo, onions and spinach as directed in the ingredients. Let cool slightly before proceeding with the rest of the recipe. You don’t want to add the egg mixture when the chorizo mixture is pipping hot.


Heat the oven to 350F. In a bowl, whisk the eggs with the heavy cream, flour (no worries if the flour forms lumps), salt, and pepper grinds (to taste). 


Combine the chorizo, onions, spinach, fresh goat cheese, chives and parsley with the egg mixture, folding them in gently.

Heat 2 tbs olive oil in a 10-inch oven proof or nonstick skillet over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover and cook until the eggs are set about 1 inch from the sides of the pan, about 8 to 10 min.
Uncover the pan and transfer the frittata to the over. Bake until the top is puffed and completely set, about 15-25 minutes or so.
Remove pan from over and run a rubber spatula around the sides of the pan and let the frittata cool for 10 min before cutting and serving.


Yum, Yum, so much flavor. This was such a filling meal that really had a lot of zing with each bite. Cooking this dish was so simple and easy clean-up as well being that you use the same pan on the stove and then transfer it into the oven. This was the ultimate 'pie' for a dinner meal and one that you could have as either your main course or with a buffet of a few other dishes for, say, a midnight meal or brunch for a crowd.

Eat up and Enjoy!

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