Recipes

Spicy Chorizo and Tomato Frittata

“Preparing this delicious frittata during the holidays has become a Crawford Family tradition. It’s a perfect dish for brunch, lunch, dinner or even a late night treat on cold snowy nights. Frittata can easily be made ahead of time, saving yourself from spending the whole night in the kitchen. It also makes for a great potluck dinner recipe since it feeds a crowd and is easily transportable.” – Chef Lynn Crawford.
Serves 4
Prep Time 30 min
Cook Time 30 min

Ingredients

  • 8 eggs
  • ¾ cup (175 mL) 35% cream
  • Pinch of salt and pepper
  • 1 tsp olive oil
  • 2 cloves garlic, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 yellow pepper, finely diced
  • 2 chorizo sausage, casings removed
  • 1 cup cherry tomatoes, cut in half
  • ½ cup (125 mL) Pepper Jack cheese, grated
  • ⅛ cup (30 mL) parsley leaves
  • ⅛ cup (30 mL) cilantro leaves

Instructions

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    In a large bowl, whisk the eggs and cream together and season with salt and pepper.

  • Step 3

    Heat the oil in a large ovenproof skillet over medium high heat. Add the garlic, onion, peppers and chorizo. Cook for 4-5 minutes until the onion and peppers are soft and the chorizo is completely cooked through.

  • Step 4

    Add the eggs and tomatoes and stir together.

  • Step 5

    Sprinkle the cheese on top and place in the oven. Bake for 12-15 minutes until egg has set and cheese has melted. Top with parsley and cilantro leaves.

Nutrition Facts

Per serving
Calories655
Fat47 g
Saturated Fat21 g
Trans Fat1 g
Carbohydrate12 g
Fibre1 g
Sugars4 g
Protein48 g
Sodium1530 mg