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Chorizo and Pepper Frittata

Chorizo and Pepper FrittataRecipe courtesy of the American Egg Board.

Recipe Ingredients:

6 ounces fresh chorizo sausage, casing removed
1 red bell pepper, thinly sliced
12 large eggs, beaten
1/4 cup chopped fresh cilantro or parsley
4 ounces queso fresco, crumbled*

Cooking Directions:

  1. Coat large nonstick skillet with oven-proof handle with cooking spray. Cook chorizo over medium heat, breaking into crumbles, until browned and cooked through, about 5 minutes. Pour off drippings.
  2. Add bell pepper to skillet; sauté until softened, 3 to 4 minutes.
  3. Pour in eggs; mix lightly and sprinkle with cilantro. Gently scramble eggs over medium heat 1 minute. Cover and cook until eggs are almost set, 6 to 8 minutes. Uncover skillet; sprinkle with cheese.
  4. Broil 6-inch from heat until eggs are completely set in center, 2 to 3 minutes.
  5. Cut into wedges to serve.

Makes 6 servings.

*Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.


  • To make handle oven-proof, wrap it completely in aluminum foil.
  • 3 ounces cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.

Nutritional Information Per Serving (1/6 of recipe): Calories: 306; Total Fat: 22g; Saturated Fat: 8g; Cholesterol: 454mg; Total Carbs: 4g; Fiber: 0g; Protein: 22g; Sodium: 516mg.

Recipe and photograph courtesy of the American Egg Board.