"The Southwestern Chorizo and Cheese Frittata combines the spicy, smoky flavors of chorizo with creamy Monterey Jack cheese and fresh vegetables, all baked into a light, fluffy egg base. Topped with a tangy, slightly spicy tomato sauce and garnished with Parmesan cheese and fresh cilantro, this dish is a flavorful and satisfying meal for any time of day."
Southwestern Chorizo and Cheese Frittata
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Recipe Description
The Southwestern Chorizo and Cheese Frittata is a delightful fusion of vibrant flavors and textures, making it a standout dish for any meal of the day. Combining chorizo’s hearty essence with the creamy richness of Monterey Jack cheese and fluffy eggs, this frittata is further elevated by a medley of fresh vegetables and a robust tomato sauce. The final touches of grated Parmesan and freshly chopped cilantro not only add flavor but also enhance the visual appeal, transforming this dish into a culinary delight that is as beautiful as it is delicious.
The foundation of this frittata begins with a well-balanced egg mixture, which is made by whisking together ten large eggs with half a cup of heavy cream. This combination creates a creamy and fluffy texture, the perfect base for savory ingredients. A teaspoon of baking powder is added to the mix to ensure a light and airy frittata. Seasoned with salt and ground black pepper, this egg mixture sets the stage for the rest of the ingredients.
The heart of the dish lies in the flavorful combination of ground chorizo and southwestern-focused vegetables. The chorizo is cooked in extra virgin olive oil until browned, releasing spicy, smoky oils into the skillet. This step not only cooks the chorizo but also infuses the oil with its rich flavors, which are then absorbed by the vegetables.
Chopped red bell pepper, onion, and green onions are added to the skillet and sautéed until tender and slightly caramelized. These vegetables bring a sweet, earthy flavor and a satisfying crunch that contrasts beautifully with the creamy egg mixture. The vegetables and chorizo are then incorporated into the egg mixture, along with shredded Monterey Jack cheese. This cheese melts beautifully, adding a slightly tangy texture to the frittata.
The frittata mixture is poured into a lightly greased 13×9-inch baking pan, ensuring an even distribution of ingredients. Baking the frittata at 350°F (175°C) for 45-50 minutes allows it to set nicely, with a golden-brown top.
While the frittata bakes, a simple yet flavorful tomato sauce is prepared to complement it. Finely chopped onion and minced garlic are sautéed in extra virgin olive oil until softened and fragrant. Crushed tomatoes, chili powder, and red pepper flakes are added, providing a subtle heat that enhances the overall flavor profile. The sauce is simmered until it thickens slightly, concentrating the flavors and creating a rich, tangy base for the frittata.
Once the frittata is baked and slightly cooled, it is cut into slices and served with tomato sauce. The sauce is spooned onto plates, creating a vibrant red bed for the frittata slices. A generous sprinkle of grated Parmesan cheese adds a salty, umami kick, while freshly chopped cilantro provides a fresh, herbaceous note that brightens the dish.
The Southwestern Chorizo and Cheese Frittata celebrates big flavors and textures. The spicy chorizo, creamy cheese, and fresh vegetables create a harmonious, satisfying, and delicious blend. The homemade tomato sauce adds a tangy, slightly spicy contrast that elevates the dish. Perfect for breakfast, brunch, or even dinner, this frittata is sure to become a favorite in your culinary repertoire.
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Prep time: 30mins
Cook time: 1hr
Serves or Makes: 4
Recipe Card
ingredients
For the Frittata
- 10 large eggs
- 1/2 cup heavy cream
- 1/2 pound ground chorizo
- 1 small chopped red bell pepper
- 1 small chopped onion
- 4 chopped green onions
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons extra virgin olive oil
- to taste salt and ground black pepper
ingredients
For the Tomato Sauce
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons extra virgin olive oil
- 1 small finely chopped onion
- 2 cloves of minced garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- to taste salt and ground black pepper
ingredients
For Serving
- grated Parmesan cheese
- freshly chopped cilantro
Method
Step 1
Preheat the Oven and Prepare the Egg Mixture: Preheat your oven to 350°F (190°C). Whisk together the eggs, heavy cream, and baking powder in a large bowl. Season with salt and ground black pepper. Set aside.
Step 2
Cook the Chorizo and Vegetables: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the ground chorizo and cook until browned, 4-5 minutes. Add the chopped red bell pepper, onion, and green onions. Sauté until the vegetables are softened, 3-4 minutes.
Step 3
Prepare the Frittata: Combine the chorizo and vegetables and the egg mixture. Stir in the shredded Monterey Jack cheese. Season with salt and ground black pepper.
Step 4
Bake the Frittata: Lightly grease a 13×9-inch baking pan. Pour the frittata mixture into the prepared baking pan. Bake for 45-50 minutes until the frittata is set and golden brown on top.
Step 5
Prepare the Tomato Sauce: Heat 2 tablespoons of extra virgin olive oil in a saucepan over medium heat. Add the finely chopped onion and minced garlic to the. Sauté until the onion and garlic are softened and fragrant, 3-4 minutes. Add the crushed tomatoes, chili powder, red pepper flakes, salt, and ground black pepper to the saucepan. Bring to a simmer and let the mixture cook for 15-20 minutes, stirring occasionally.
Step 6
Finish and Serve: Let the frittata cool for a few minutes before cutting. Spoon the tomato sauce onto plates, top with a frittata slice, and garnish with freshly chopped cilantro and grated parmesan cheese.