• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 eggs

  2. 1 cup fresh or jarred salsa

  3. 1/2 lbs. fresh chorizo

  4. 1 tsp. olive oil

  5. 1/2 cup shredded sharp cheddar (or even Mexican-Flavored cheese )

  6. 1 tsp. salt

  7. 1/2 tsp. fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. Place a 10-inch, oven safe (no plastic handles) skillet over medium heat. Add the teaspoon of olive oil. Take the chorizo and remove it from its casing. It should become loose meat. In the skillet begin to brown the meat for about four min. Note: You aren’t going to need much in the way of oil. Once the sausage begins to brown it will give off fat that will help to cook it as well as other vegetables along the way. Once the chorizo begins to get a little color, add the cup of fresh salsa. This should sizzle away. At this point, you are letting the fat from the chorizo marry with the flavors in the salsa. This is where all your flavor is going to come from, so you really want to let the onions begin to change color. Stir it relatively often for about five minutes.

  2. In a large bowl, whisk together the 8 eggs with a teaspoon of salt and about 1/2 teaspoon of ground black pepper. It’s a lot of eggs, but you have to think in proportions. This can serve four people a nice-sized piece. So really it’s not that much food, just all coming together at once.

  3. Turn on your oven’s broiler.

  4. Once whisked together, add the eggs right in the skillet. With a rubber spatula or similar item, begin to mix and scrape the bottom of the skillet. Right now, you are treating this like scrambled eggs. You are simply trying to get the eggs to sort of build up a nice thick layer on the bottom. Continue to stir for about 3-4 minutes or until the eggs appear to be getting close to the setting up.

  5. Place the skillet about 6 inches under the broiler for 1 to 2 minutes. After it appears to begin hardening on the top, remove it from the broiler, add the cheddar, and return it under the broiler for 1 min. What you are looking for is a browned top. You should watch it carefully, because your oven’s intensity is unique and it can go from brown to charred fast. Once I put it back in the oven after putting the cheese on, I take a look every 30 seconds.

  6. Let cool for 5 min. Cut into slices and serve with whatever you want on top. Note: You can try to maneuver it onto a separate serving platform by running a spatula around and under the frittata, but I’ve always felt it step that is for show and sometimes ends up tearing up your beautiful work.


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