A keeper of a frittata for any morning—quick and adaptable.
Course: Breakfast, Brunch
Keyword: cheese, chorizo, cream, eggs, fast and easy, Keto
10" cast iron skillet
2green onionsdiced fresh
1tbspDad's spice mixor taco seasoning or similar
1cupheavy whipping cream
4ozcheddar cheesegrated sharp or Mexican blend
Preheat oven to 375°
In a 10" iron skillet or any skillet, melt the butter over medium heat. Add chorizo and break it up into tiny bits with a fork or spoon as it cooks for 5 minutes.
Meanwhile, dice the onion, jalapeno, and tomato. Add to the chorizo and cook well, for at least 5 minutes. You want to cook of most of the tomato water without burning anything.
Add Dad's spice mix or other spices and mix well.
In a bowl, combine the eggs, cream and cheese. Add to the meat mixture and stir the bits around so they are evenly distributed.
Pop into the oven and cook five minutes. Check to see if still jiggly. Keep in the oven, checking every minute until jiggling center has all but solidified. The top of the frittata should be slightly brown.
Remove from oven, let cool five minutes. Garnish as you serve.
There are so many ways you can vary this, it's just silly. But using these ingredients and method will taste great. Really try to use fresh veg—organic farmers' market stuff if possible. The garnishes add a lot and make it pretty. You'll impress.