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 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).
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Chorizo, Tomato, and Spinach Frittata
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
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Pre-heat the oven to 375 degrees F. Remove casings from chorizo and slice into 1/4-inch rounds. Cut the rounds in half.
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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.
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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.
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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.
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Liz says
Oh, my, Renee…this would make an amazing breakfast, lunch or dinner!!! How delicious! Happy Cinco de Mayo, my friend~
Renee says
Thank you Liz! Hope your Cinco de Mayo was great.
Pam @ The Meltaways says
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!
Renee says
Thanks Pam. It did make an awesome breakfast.
Jennifer @ Peanut Butter and Peppers says
Yum! Your frittata looks amazing!!! I would love to have tis for breakfast today!!
Renee says
Thank you Jennifer. It tasts as amazing as it looks – very flavorful.
Jen @ Juanita's Cocina says
Oh Renee. Your frittata is making me DROOL! I want this for breakfast!
Renee says
Next one frittata I make I need to use chorizo made with your recipe.
Karen (Back Road Journal) says
Your chorizo frittata sounds terrific and is so colorful.
Renee says
Thank you Karen. It is a feast for the eyes (and the belly too!).
Veronica says
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.
Renee says
You can have a slice of this anytime.
amy @ fearless homemaker says
this sounds delicious – i love chorizo, tomato AND spinach, so this is the perfect meal to me!
Renee says
Thanks Amy! You are one for savory breakfasts and this would be perfect for you.
Teri @ The Freshman Cook says
What a great idea, and a beautiful recipe! Sounds so yummy!
Renee says
Thank you Teri!
Eliot says
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.
Renee says
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.
CJ at Food Stories says
As much as I eat eggs (all the time), I can’t believe I’ve never made a frittata before. This looks so good 🙂
Crystal @ A Lovin' Forkful says
I really love your flavor combination here.
Renee says
Thanks Crystal!
Erin @ Dinners, Dishes, and Desserts says
What a fun frittata! Great brunch for any day!
Rhonda says
Fritattas are one of my fav go to breakfasts. It’s like huevos rancheros in a frittata, delish!
Renee says
I was thinking huevos rancheros when I was making this frittata – you must have read my mind.
BigFatBaker says
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 🙂
Renee says
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.