4.14.2008

Chorizo Frittata

Frittata's are cheap and easy.
Here is the recipe for the one I made tonight.
You can use whatever ingredients you have on hand really. This is a great way to use some leftovers.
Once you've mastered the tecnique, you can use whatever fillings you want. Diced ham or bacon with cheese would be delish, or even a veggie frittata.

2 Tbsp. Oil
1 tube(about 1 pound) Chorizo Sausage, Casings removed
2 Shallots, chopped, onions or scallions would work equally well.
12 eggs or equivalent of egg beaters
a splash of milk
A couple cups of cheddar cheese or a nice Mexican cheese
Salt and Pepper to taste.

Preheat oven to 400 degrees F.
In a heavy, deep sided, 10 inch skillet (cast iron) with an oven safe handle, heat the oil on medium heat and add the Chorizo and shallots. Brown, stirring occasionally. About 8 minutes.

In the meantime, break the eggs into a large bowl, add a splash of milk and salt and pepper. Poke the yolks with a fork or whisk and beat them up good, like you would for an omelette or scrambled eggs.
Add a couple handfuls of cheese, reserving some for topping.
Stir to combine.

When Chorizo is cooked thoroughly and the shallots are browned, add the egg mixture to the pan. When the eggs have set on the bottom of the pan, transfer the pan to the oven and bake approx. 10 minutes.

Remove from oven, sprinkle reserved cheese on top and let stand for 5 minutes before serving.
Serve with buttered toast.
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