Add spice to your breakfast or dinner with a yummy frittata loaded with chorizo sausage, eggs, cilantro and cheese!
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
1.) 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.
2.) POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
3.) 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.
4.) UNCOVER skillet; sprinkle with cheese. BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes. CUT into wedges.
— To make handle ovenproof, wrap it completely in aluminum foil.
— 3 oz. cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.
— Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.