Chorizo Frittata

For a light summer meal, try a chorizo frittata.  We love one pan meals, like frittatas.  They are a quick and easy way to have a great meal, and even use bits of leftovers in the fridge.  Whether you eat a wedge on its own, wrap slices in a tortilla, or make a sandwich with lettuce and tomato, frittatas are good for breakfast, lunch, or supper.  I planned this one, when the fridge froze a half dozen eggs! If you have frozen eggs, the shell will crack because they expand. But that’s not a problem.  To use frozen eggs, scramble them with salt (one tsp per 1 cup of egg yolks).  I thought it was easier to take the egg out of the shell, before they completely defrosted.  Make sure you let them defrost in the fridge.

Besides Chorizo Frittata, try: hatch burger frittata, nopales and Potato frittata, or frittata (cooking for one).  If you add dabs of cream cheese to a frittata, while it’s cooking, it makes it really yummy.

Chorizo Frittata

Chorizo Frittata

Total Time: 30 minutes

Yield: Serves 4


  • 6 eggs, scrambled
  • 1 tsp salt
  • 1/2 cup grated parmesan
  • 1 TBSP cream
  • 6 oz chorizo
  • 3 green onions, finely chopped or garlic chives
  • 1 cup chopped spinach
  • 1/4 cup sliced black olives (optional)
  • 1/4 cup (canned) chopped green chiles, or chopped roasted red or yellow bell peppers
  • 1 cup shredded monterey jack cheese


  1. Whisk together eggs, salt, parmesan, and cream. Set aside.
  2. In a large skillet, brown the chorizo, stir in onions and cook for about one minute. Stir in spinach and wilt.
  3. Set heat on skillet to low. Pour egg mixture over chorizo mixture. Distribute chorizo mixture evenly in eggs. Scatter olives and peppers over top.
  4. Put lid on skillet. When eggs partially set, scatter cheese over top. Replace lid and continue cooking until completely set.
  5. Other additions: cooked potatoes, cactus, cooked pinto beans