Magnolia Days

Life in the South | Southern food, wine, gardening, travel, beauty.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Get the Cookbook
  • Home
  • Food
    • Recipe List
    • Appetizer
    • Beverages
    • Breads
    • Cake
    • Candy
    • Casseroles
    • Cookies/Bars/Squares
    • Ice Cream
    • Meat and Seafood
    • Pasta/Rice
    • Pie/Tart
    • Pudding/Trifle
    • Salads and Dressings
    • Sandwiches
    • Sauces
    • Side Dish
    • Soups/Stews
  • Wine
    • Wine List
    • Cabernet Sauvignon
    • Carmenere
    • Chardonnay
    • Malbec
    • Pinot Noir
    • Pinotage
    • Saint George
    • Syrah/Shiraz/Petit Sirah
    • Wine Blends
    • Wine Tasting
    • Zinfandel
  • Life
    • Gardening
    • Travel
    • Beauty
  • Most Popular
  • About
    • About Me & The Blog
    • Contact
    • Awards
    • FYI
    • Privacy Policy
  • Subscribe

Chorizo, Tomato, and Spinach Frittata

May 5, 2012 By Renee 26 Comments

Pin65
Share5
Reddit
Tweet73
Yum
Email
143 Shares
Jump to Recipe Print Recipe

Chorizo Tomato Spinach Frittata

Happy Cinco de Mayo! The Holiday Recipe Club is celebrating with sharing recipes featuring dulce de leche, tomatoes, and/or chorizo. Since I recently made caramel sauce I wanted to do something different. I have been having a bit of an egg craving lately. It started with this incredible fried egg sandwich I had at a restaurant. After that I made both fried and scrambled egg sandwiches for lunch. The craving was not satisfied until I made a frittata. Thanks to Erin for giving me the inspiration for its ingredients because of this blog hop.

Chorizo Tomato Spinach Frittata in Cast Iron Skillet

Chorizo is the highlight of the dish. Oh how I love sausage – it is the German side in me. Tomatoes, onions, fresh spinach and cheese go wonderfully along with the chorizo and eggs. I chose Monterey Jack cheese because it seemed like the right one to me. You can substitute the cheese or any of the the ingredients to your preference. Frittata is a sort of a clean out the fridge type of dish. Pretty much anything can go in one. I did the same by adapting mine from this recipe on the Kraft Foods website.

How are you celebrating Cinco de Mayo? Do you cook at home or go out to your favorite Mexican restaurant? I have done both and it depends on what is happening each time. It is always a fun and festive occasion. May your celebration be a great one – ¡Olé!

Are you a food blogger? If you would like to participate in the next Holiday Recipe Club blog hop, go to the HRC website for more information.

Please take the time to visit the other posts with wonderful recipes by Holiday Recipe Club bloggers. Just click on the links below. (If you are reading this in an email or RSS reader you will need to go to the post on my site to see the links to the other blogs).

Subscribe to Magnolia Days by Email

Chorizo Tomato Spinach Frittata
0 from 0 votes
Print

Chorizo, Tomato, and Spinach Frittata

A baked egg dish made with chorizo sausage, grape tomatoes, and fresh spinach. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Renee

Ingredients

  • 3 1/2 ounces chorizo sausage
  • 1/4 cup onion chopped
  • 1 tablespoon olive oil
  • 5 ounces fresh spinach
  • 1 cup grape tomatoes sliced in half
  • 1 cup shredded monterey jack cheese divided
  • 8 eggs
  • 1/4 cup heavy cream half-and-half, or milk
  • Salt and pepper

Instructions

  1. Pre-heat the oven to 375 degrees F. Remove casings from chorizo and slice into 1/4-inch rounds. Cut the rounds in half.
  2. In a medium bowl, whisk together the eggs and cream. Season the eggs with salt and pepper, add 1/2 cup shredded cheese, and whisk or stir to combine.
  3. In a large ovenproof skillet heat the oil over medium-high heat. Add the chorizo and onions and cook until the onions are soft and translucent. Add the spinach to the skillet and cook until the spinach has wilted, stirring occasionally. Add the tomatoes to the skillet and cook for 1 to 2 minutes. Add the eggs to the skillet and stir to combine. Sprinkle top with remaining 1/2 cup shredded cheese. Cook for 2 minutes and then transfer pan to the oven. Bake for 20 minutes or until the eggs have set.
  4. Cool in the pan for 10 minutes then transfer frittata to a serving platter. Slice and enjoy. Leftovers can be refrigerated and served cold or re-heated.

Recipe Notes

A baked egg dish made with chorizo sausage, grape tomatoes, and fresh spinach.



 

Pin65
Share5
Reddit
Tweet73
Yum
Email
143 Shares

Filed Under: Casseroles Tagged With: chorizo, frittata, recipe, spinach, tomato

« Baked Pecan Chicken Nuggets
Lemon Parsley Cocktail for #SundaySupper »

Comments

  1. Liz says

    May 5, 2012 at 7:29 am

    Oh, my, Renee…this would make an amazing breakfast, lunch or dinner!!! How delicious! Happy Cinco de Mayo, my friend~

    Reply
    • Renee says

      May 8, 2012 at 12:31 pm

      Thank you Liz! Hope your Cinco de Mayo was great.

      Reply
  2. Pam @ The Meltaways says

    May 5, 2012 at 8:12 am

    Beautiful pictures of an amazing dish, Renee! Perfect pick for this round – thanks for sharing it – wishing I had a big honking slice for breakfast this morning!

    Reply
    • Renee says

      May 8, 2012 at 12:31 pm

      Thanks Pam. It did make an awesome breakfast.

      Reply
  3. Jennifer @ Peanut Butter and Peppers says

    May 5, 2012 at 9:08 am

    Yum! Your frittata looks amazing!!! I would love to have tis for breakfast today!!

    Reply
    • Renee says

      May 8, 2012 at 12:32 pm

      Thank you Jennifer. It tasts as amazing as it looks – very flavorful.

      Reply
  4. Jen @ Juanita's Cocina says

    May 5, 2012 at 9:13 am

    Oh Renee. Your frittata is making me DROOL! I want this for breakfast!

    Reply
    • Renee says

      May 8, 2012 at 12:33 pm

      Next one frittata I make I need to use chorizo made with your recipe.

      Reply
  5. Karen (Back Road Journal) says

    May 5, 2012 at 10:43 am

    Your chorizo frittata sounds terrific and is so colorful.

    Reply
    • Renee says

      May 8, 2012 at 12:34 pm

      Thank you Karen. It is a feast for the eyes (and the belly too!).

      Reply
  6. Veronica says

    May 5, 2012 at 3:15 pm

    Drool! CAn I have a slice of this for breakfast (I know it’s late but I work late so I just woke up)? It sounds Sooooooo delish. You’re so mean to me-lol.

    Reply
    • Renee says

      May 8, 2012 at 12:34 pm

      You can have a slice of this anytime.

      Reply
  7. amy @ fearless homemaker says

    May 5, 2012 at 5:33 pm

    this sounds delicious – i love chorizo, tomato AND spinach, so this is the perfect meal to me!

    Reply
    • Renee says

      May 8, 2012 at 12:36 pm

      Thanks Amy! You are one for savory breakfasts and this would be perfect for you.

      Reply
  8. Teri @ The Freshman Cook says

    May 5, 2012 at 11:31 pm

    What a great idea, and a beautiful recipe! Sounds so yummy!

    Reply
    • Renee says

      May 8, 2012 at 12:36 pm

      Thank you Teri!

      Reply
  9. Eliot says

    May 6, 2012 at 7:55 am

    I am seriously wishing I had some chorizo now (as I am trying to figure out what could be for breakfast). This sounds wonderful for breakfast or lunch.

    Reply
    • Renee says

      May 8, 2012 at 12:38 pm

      Breakfast, lunch, dinner, or snacks in between. I had it for a mid-afternoon snack and it was great for a pick-me-up. Protein power.

      Reply
  10. CJ at Food Stories says

    May 6, 2012 at 12:30 pm

    As much as I eat eggs (all the time), I can’t believe I’ve never made a frittata before. This looks so good 🙂

    Reply
  11. Crystal @ A Lovin' Forkful says

    May 7, 2012 at 10:43 am

    I really love your flavor combination here.

    Reply
    • Renee says

      May 8, 2012 at 12:45 pm

      Thanks Crystal!

      Reply
  12. Erin @ Dinners, Dishes, and Desserts says

    May 7, 2012 at 8:47 pm

    What a fun frittata! Great brunch for any day!

    Reply
  13. Rhonda says

    May 8, 2012 at 12:51 am

    Fritattas are one of my fav go to breakfasts. It’s like huevos rancheros in a frittata, delish!

    Reply
    • Renee says

      May 8, 2012 at 12:43 pm

      I was thinking huevos rancheros when I was making this frittata – you must have read my mind.

      Reply
  14. BigFatBaker says

    May 8, 2012 at 12:57 am

    Oh Renee, this looks amazing! I love eggs and breakfast items so this is perfect. This looks hearty enough to eat for dinner too! I recently tried a fried version of your dumplings so time for me to get on this one! Nom! I am so glad you were able to join us for cinco de mayo 🙂

    Reply
    • Renee says

      May 8, 2012 at 12:42 pm

      Thank you Erin! I am happy to hear you tried my dumplings and you will have to let me know how the fried version came out. Cinco de Mayo was fun and I am glad to be a part of the Holiday Recipe Club.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The Cookbook

Cover photo of Southern cookbook Fixin to Eat

Welcome

Hello!  Pull up a chair and sit a spell at Magnolia Days, a blog featuring Southern food, wine reviews, gardening tips, travel, beauty, and life in the South.  Please take a few moments to browse around – you never know what you may find!

Categories

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 · Delightful theme by Restored 316

Copyright © 2021 Magnolia Days