Frittata with Chorizo

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 minutes
  • Cook: 40 minutes

We used cured Spanish chorizo sausage in this hearty frittata, but any cured sausage will work. Any cheese, too.


3teaspoons olive oil, divided
6ounces fully cooked chorizo sausages, halved lengthwise, and sliced in ¼-inch half moons
2medium red bell peppers, cored, and thinly sliced
1medium onion, thinly sliced
1 garlic clove, minced
1teaspoon coarse salt, divided
1/4teaspoon freshly ground black pepper
12 eggs
4ounces Manchego cheese, shredded
Chopped fresh cilantro, sour cream and salsa (optional)


  1. Preheat oven to 400F.
  2. Heat 1 teaspoon oil in a large heavy ovenproof skillet over medium-high heat. Add chorizo. Sauté until lightly browned and beginning to crisp, about 3 minutes. Remove chorizo.
  3. Add remaining 2 teaspoons oil to pan. Heat over medium heat. Add sliced pepper, onion, garlic and ¼ teaspoon salt; sauté 6 to 8 minutes.
  4. Whisk together eggs, remaining 3/4 teaspoon salt and pepper in a large bowl. Stir in about two-thirds of the shredded cheese.
  5. Pour egg mixture into skillet, stirring once to distribute peppers and onions. Reduce heat to low. Arrange chorizo over top of eggs; cook, undisturbed, 5 minutes. Sprinkle remaining cheese over top. Transfer to oven and bake 20 minutes, or until eggs are set and top is puffed and golden.
  6. Let frittata rest 5 minutes and serve with sour cream and salsa, if using.


Nutritional Info *per serving

  • Calories 383
  • Fat 29g
  • Saturated Fat 11g
  • Cholesterol 676mg
  • Sodium 972mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 3g
  • Protein 25g