Today’s chorizo and spinach frittata recipe is based on one of the most basic ingredients… the egg. They’re so versatile.
Eggs are perfect for breakfast, lunch and dinner. So is this frittata!
What came first…?
The chicken or the egg? Why does this even matter? Isn’t the real question: “What should we make with these eggs”? Um…ya…
Frittata, if you please.
Now we’re talking!
Must find time…
With the holiday season upon us, we’re in serious time management mode. We need to plan our weeknights and weekends really well so that we make time for all the shopping, house decorating, dinner party hosting, visiting family and friends, going to watch a parade or two and still taking time to enjoy the season in all its glittery glory.
Here’s how we’re doing so far… we’ve done most of our shopping online, we decorated last weekend (yes, in November), we’ve been doing chores in the evening during the work-week, and we’re working as a team at home (that’s code for… I’ve made my kids help with the housework).
Of course, we’re not finished shopping yet, we haven’t written cards, we’re scrambling a bit, but we’re keeping it together (most of the time). I mean… there’s still 24 days ’til Christmas, right!? Holy moly… 24 days! I’ve gotta go… much to do.
Easy peasy meals.
Before I get back to my to-do list, let’s talk frittata. Veggies and chorizo baked into a golden egg pie. Simple and yummy. ‘Nough said.
This delish dish is easy and quick–and that fits the bill these days. It was delicious for supper and then again the next days (breakfasts for Nelson… lunches for me). Our kids aren’t big on eggs as eggs, so this dish happened to be entirely for me and Nelson. That was not a complaint.
I’m not gonna lie… we do pickup take-out sometimes. But most often, unless we’re going out for a nice dinner, we prefer to eat home-made, so quick meals are essential, especially at this time of the year.
Time flies and the holidays are busy, but taking time to enjoy down-time and twinkling lights is important too. So slow down now and again. Take it all in. Visit a winter wonderland. Sip hot cocoa by a fire. Stay in your PJs and binge-watch holiday movies (even the cheesy ones), and eat well, friends.
Chorizo, mushroom and spinach frittata
- 1/4 cup unsalted butter
- 250 g Spanish chorizo chopped in small bite-sized pieces
- 1/2 cooking onion diced
- 227 g cremini mushrooms
- 1 red large pepper coarsely chopped
- 14 large eggs
- 1/2 cups whole 3 1/4% fat milk
- 1/4 cup sour cream
- 1 1/2 shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 cups baby spinach packed
- Preheat the oven to 350 ºF.
- Heat a 12 inch cast iron pan or other large non-stick oven proof pan on medium high.
- Add the butter.
- Once the butter’s melted, add the chorizo pieces and stir.
- After about 4 minutes, add the onion and stir.
- After about 3 minutes, add the mushrooms and peppers, stir and continue to cook for 10 minutes.
- While the chorizo mixture is cooking, whisk together the eggs, milk, sour cream, salt and pepper in a large bowl. Whisk only until the ingredients are well incorporated. Do not over mix.
- Add the cheese and mix a little more.
- Add the spinach over the chorizo mixture and stir until the spinach wilts. This should only take 1 minute.
- Pour the egg mixture into the pan and give the entire mix a little stir.
- Cook for about 5 minutes or until the sides start to set.
- Place the pan in the oven on the middle rack and bake for 25 minutes.
- Take the pan out of the oven and let rest for about 5 minutes.
- Slice and enjoy hot, warm or cold!
- This frittata keeps well in the fridge for up to 5 days.
- Substitute the milk for almond or coconut milk, and the chorizo for bacon to make this a Keto friendly meal!