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Chorizo, mushroom and spinach frittata
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

This recipe is quick and delicious. You can make this large portion for dinner and use the leftovers for on the run breakfasts.

Course: Breakfast, Main, Main Course
Cuisine: American, Canadian, North American
Keyword: Frittata
Servings: 8 generous servings
  • 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
  1. Preheat the oven to 350 ºF.
  2. Heat a 12 inch cast iron pan or other large non-stick oven proof pan on medium high.
  3. Add the butter.
  4. Once the butter’s melted, add the chorizo pieces and stir.
  5. After about 4 minutes, add the onion and stir.
  6. After about 3 minutes, add the mushrooms and peppers, stir and continue to cook for 10 minutes.
  7. 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.
  8. Add the cheese and mix a little more.
  9. Add the spinach over the chorizo mixture and stir until the spinach wilts. This should only take 1 minute.
  10. Pour the egg mixture into the pan and give the entire mix a little stir.
  11. Cook for about 5 minutes or until the sides start to set.
  12. Place the pan in the oven on the middle rack and bake for 25 minutes.
  13. Take the pan out of the oven and let rest for about 5 minutes.
  14. Slice and enjoy hot, warm or cold!
Recipe Notes
  • 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!