Hatfield Recipe Essentials Chorizo Mexican Frittata
An easy, baked frittata recipe that uses Hatfield Recipe Essentials ground chorizo, cheddar, and sauteed vegetables. It's perfect for a no-fuss Easter brunch.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 lb Recipe Essentials Chorizo
- 1/2 large Yellow Onion thinly sliced
- 1 cup Red Bell Peppers sliced
- 2 Jalapeños diced
- 3 cloves Garlic minced
- 2.5 cups Baby Spinach
- 1/2 tsp Black Pepper
- 1/4 tsp Sea Salt
- 1/2 Cherry Tomatoes sliced in half
- 2.5 cups Shredded Cheese
- 12 large Eggs
- 1 tbsp Olive Oil
Heat a 12-in cast iron skillet to medium high heat
Add the Hatfield Recipe Essentials Chorizo and brown for 5 minutes (the meat won’t be fully done cooking - we’ll finish it during baking).
Remove the Chorizo from the pan so as not to overcook it and set aside.
Add the yellow onions, bell peppers, jalapeños, and garlic to the pan and sautée them in the chorizo fat until the onions are translucent. You can add 1 additional tbsp of olive oil if you need more fat to sauté the vegetables.
Add the spinach, salt and black pepper to the pan. Cook the spinach for a few minutes until it’s bright green and wilted. Turn off the heat.
Add chorizo back to the pan. Use a rubber spatula to evenly disperse the meat and vegetables.
Add the shredded cheese to the top.
Cover the shredded cheese with the beaten eggs. Use the rubber spatula to spread the eggs evenly. Sprinkle the cherry tomatoes on top.
Put the pan in the oven and cook for 12-14 minutes, or until the center is set. You can turn the oven to the broil setting and cook for 1 additional minute to add a golden color to the top.
Calories: 278kcal | Carbohydrates: 3g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 307mg | Sodium: 1004mg | Potassium: 209mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1985IU | Vitamin C: 33.7mg | Calcium: 200mg | Iron: 2.1mg