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
- Preheat your oven to 400 degrees
- In a non-stick or cast iron skillet (one big enough to bake the frittata in), brown the chorizo and onions on medium
- After about 5 minutes, incorporate all of the spices and the cilantro, then take the skillet off of heat.
- In a large bowl, beat together the eggs and cream.
- 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)
- Bake for 25 minutes or until firm. Serve with sliced avocado if desired!