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
Print RecipeIngredients
- 8 eggs
- ¾ cup (175 mL) 35% cream
- Pinch of salt and pepper
- 1 tsp (5 mL) 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 (250 mL) 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 | |
|---|---|
| Calories | 655 |
| Fat | 47 g |
| Saturated Fat | 21 g |
| Trans Fat | 1 g |
| Carbohydrate | 12 g |
| Fibre | 1 g |
| Sugars | 4 g |
| Protein | 48 g |
| Sodium | 1530 mg |
