Frittata

One of my most favorite, go-to meals is a frittata. It’s delicious, it’s easy and it’s a recipe you can make with anything you have in your refrigerator. Need to get rid of some produce before it goes bad? Make a frittata!

We eat one of these probably once a month, and our favorite version includes potatoes, Monterey Jack cheese and Chorizo (Spanish sausage). You can usually buy it both in and out of its casing at most grocery stores. For the following recipe, buy it out of the casing–or remove it yourself.

Ingredients:

8 eggs, beaten (or 4 eggs, 4 egg whites)

1 cup shredded Monterey Jack cheese, plus another 1/4 cup

1/2-3/4  pound Chorizo (depends on how much meat you like!)

4 small Yukon gold potatoes, diced

Kosher salt and freshly ground pepper

1 Tbs. unsalted butter

 

Here’s how it’s made:

Preheat oven to 400 degrees F. Brown the Chorizo in a skillet, drain and set aside. In a large bowl, beat eat eggs with just a splash of milk, add Monterey Jack, salt, and pepper and continue to beat until foamy. Melt butter in a cast iron skillet over medium heat. Add the potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the Chorizo.

Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Garnish with extra Monterey Jack and serve.

This meal is fast and filling, especially when served with a small salad.

Alternatives are to make it with bacon and Gruyère, broccoli and cheddar, or spinach and sausage with mozzarella. They’re all really good!! And the possibilities and combinations are limitless! Just keep in mind that like an omelet, your ingredients need to be cooked beforehand–since your egg mixture cooks so quickly.

**please forgive my lack of pictures here… next time I make a frittata, I’ll take LOTS and post them.

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