Spicy Chorizo & Tomato Frittata


By Lynn Crawford

Lynn Crawford's spicy chorizo and tomato frittata with farm-fresh eggs.

Serves 4

8 large eggs
3/4 cup heavy cream
1 tsp olive oil
2 cloves garlic, thinly sliced
1 small red onion, thinly sliced
1 yellow pepper, finely diced
2 chorizo sausages, casings removed
1 cup cherry tomatoes, halved
1/2 cup pepper-jack cheese, grated
1/4 cup fresh parsley and cilantro leaves

  1. Preheat oven to 375 F. In a large bowl, whisk eggs and cream together and season with salt and pepper.
  2. Heat oil in a large ovenproof skillet over medium-high heat. Add garlic, onion, pepper and chorizo. Cook for 4-5 minutes until onion and pepper are soft and chorizo is completely cooked through.
  3. Add eggs and tomatoes; stir together. Sprinkle cheese on top. Place skillet in oven and bake for 12-15 minutes, until egg has set and cheese has melted. Top with cilantro and parsley.

Alternative Fillings

  • sautéed spinach
  • mushrooms
  • red or green peppers
  • onion
  • ham
  • tomatoes
  • broccoli
  • feta
  • goat cheese
  • cheddar cheese
  • mozzarella
  • basil


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