Recipes
Savoury Potato and Chorizo Frittata
It’s easy to make, and can be easily adapted to use up ingredients that we usually have on hand in our kitchen.”
Serves
4
Prep Time
10 min
Cook Time
20 min
Print RecipeIngredients
- 6 eggs
- 2 tbsp (30 mL) olive oil
- 1 ½ cups (375 mL) chopped frozen hash browns
- 6 oz (175 g) dry-cured chorizo sausage, casing removed and cubed
- ½ cup (125 mL) diced sweet red pepper, diced
- 1 tsp (5 mL) dried rosemary
- ½ tsp (2.5 mL) smoked or regular paprika
- ¼ tsp (1.25 mL) onion powder
- ¼ tsp (1.25 mL) garlic powder
- Pinch each salt and pepper
- Pinch cayenne
Instructions
- Step 1
Preheat oven to 350°F (180°C). Heat oil in medium non-stick, oven-proof skillet or cast-iron skillet set over medium heat. Cook hash browns, stirring often, for 3 to 5 minutes or until lightly browned.
- Step 2
Add sausage, red pepper, rosemary, paprika, onion powder, garlic powder, salt, pepper and cayenne. Cook, stirring often, for 3 to 5 minutes or until sausage starts to brown. Spread evenly in skillet. Remove from heat.
- Step 3
In a bowl, whisk eggs until blended and pour evenly over sausage mixture. Bake for 7 to 8 minutes or until set. Serve warm, cut into wedges.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 430 |
| Fat | 30 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Carbohydrate | 14 g |
| Fibre | 2 g |
| Sugars | 2 g |
| Protein | 27 g |
| Sodium | 325 mg |
