You ever buy a dozen of eggs with the good intentions of making yourself a beautiful two-egg scramble each morning and then Friday hits and those eggs are still taking up space in your fridge? Let's take those eggs off your hands and make a Mexican-inspired brunch dish that'll have your house guests wondering how a quiche is so good without crust. You can prepare this frittata for weekday breakfasts, weekend brunch, or my all-time favorite, breakfast for dinner 😍

Let's go, now grab the eggs. 


  • 3 links of chorizo sausage
  • 1 cup diced onion
  • 10 large eggs
  • 4 oz crumbled queso fresco
  • 1/4 c cream
  • 1 medium off-the-vine tomato, diced
  • 1 tsp chili powder
  • 1 tsp powdered garlic
  • 1 tsp sea salt
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 cup rough-chopped cilantro


  1. Preheat your oven to 400 degrees
  2. In a non-stick or cast iron skillet (one big enough to bake the frittata in), brown the chorizo and onions on medium
  3. After about 5 minutes, incorporate all of the spices and the cilantro, then take the skillet off of heat. 
  4. In a large bowl, beat together the eggs and cream. 
  5. Pour the eggs into the skillet, then the tomatoes and cheese. (careful not to stir too fast and scramble the eggs in the hot skillet)
  6. Bake for 25 minutes or until firm. Serve with sliced avocado if desired!