Best Chorizo Cheese Fritata Recipes

CHEESY CHORIZO FRITTATA

Steps:

• Heat oven to 375°F.
• In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
• In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
• Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.

CHEESY CHORIZO FRITTATA

Steps:

• Preheat oven to 350˚F.
• Cook chorizo in a small skillet. Set aside.
• Heat oil, add chopped onion and continue to saute until tender. Then stir in the cooked chorizo.
• Whisk eggs together. Pour into the skillet and do not stir. Lower heat and continue to cook until eggs start to set.
• Once the eggs begin to firm up, place skillet in the oven and cook for another 10-15 minutes, or until eggs are fully cooked.
• Remove from oven, top with shredded cheddar cheese and return for another 2-3 minutes, or until the cheese has melted.
• Remove and garnish with fresh cilantro and pepper.

CHEESY CHORIZO SHEET PAN FRITTATA

Steps:

• Preheat oven to 450°F. Generously coat a 15x10-inch baking pan with cooking spray.
• In a 10-inch skillet cook sausage, poblano pepper, and onion over medium heat until sausage is browned; drain off fat. Stir in black beans and roasted peppers. Spread mixture into prepared pan.
• In a large bowl whisk together eggs, salt, and black pepper. Stir in cheese and cilantro. Pour egg mixture over sausage mixture. Bake 10 to 12 minutes or until set. If desired, top servings with toppers and additional cheese and/or cilantro.

EMERIL'S CHORIZO FRITTATA

Steps:

• Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.
• In a large bowl, whisk together the eggs, cream, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper until the eggs are frothy. Set aside.
• Set a 10-inch, oven-proof skillet over medium high heat and add the chorizo. Cook the chorizo, stirring often, until most of the fat has rendered and the chorizo is well caramelized, about 4-5 minutes. Add the butter, onions and green and red bell peppers and cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the green onions, garlic, parsley, remaining 1/4 teaspoon of the salt, and 1/8 teaspoon pepper and cook, stirring, until the garlic is fragrant, about 30 seconds.
• With the pan over medium heat, pour the egg mixture over the chorizo and vegetables, and evenly place the cubed cheeses across the surface. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.
• Remove from the heat and sprinkle the Parmesan over the top. Place under the broiler until the eggs are slightly puffed and the cheese is golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.
• Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with additional parsley and chopped green onions, slice, and serve immediately.

CHORIZO FRITTATA

Steps:

• Put potatoes in a saucepan and cover with water.
• Boil for 4 minutes or until tender; drain and cool slightly.
• In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside.
• In a large non-stick, broiler-proof skillet, heat the oil over medium heat;.
• Add sausage and cook, stirring constantly for about 3 minutes.
• Add onion, garlic and bell pepper and saute until soft, about 4 minutes.
• Add potatoes to the pan and continue to cook until golden brown, about 4 minutes.
• Stir in egg mixture and mix well.
• Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes.
• Preheat broiler.
• Sprinkle frittata with remaining cheese.
• Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes.
• Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.

VELVEETA® FRITTATA WITH CHORIZO

Steps:

• Heat oven to 375ºF.
• Cook chorizo in medium ovenproof skillet on medium-high heat 5 to 7 min. or until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside.
• Add potatoes to drippings in skillet; cook on medium heat 5 to 6 min. or until potatoes are crisp-tender. Stir in spinach; cook and stir 1 min. or just until wilted. Remove from heat; stir in chorizo.
• Whisk eggs and milk in medium bowl until blended; stir in VELVEETA. Add to ingredients in skillet; stir just until blended.
• Bake 20 to 25 min. or until knife inserted in center comes out clean.