Cheesy Chorizo Frittata Food

CHEESY CHORIZO FRITTATA

Steps:

• Heat oven to 375ºF.
• Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

CHEESY CHORIZO FRITTATA

Steps:

• Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

CHEESY TORTILLA CHIP FRITTATA

Steps:

• Preheat the oven to 400 degrees F. Whisk the eggs in a large bowl with 1/4 cup water, 1/4 teaspoon salt and a few grinds of pepper. Stir in the crushed tortilla chips and let soak 5 minutes.
• Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Crumble in the chorizo and cook, stirring, until no longer pink, 3 to 4 minutes. Add the scallion whites and cook until softened, 1 to 2 minutes. Spread the chorizo evenly in the bottom of the skillet and pour the egg mixture on top. Top with the cheese and bake until the eggs are browned around the edges and a knife inserted into the center comes out clean, 12 to 14 minutes.
• Meanwhile, combine the lettuce, radishes, scallion greens and cilantro in a large bowl. Drizzle with the lime juice and the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Slide the frittata onto a cutting board; sprinkle with cilantro. Slice into wedges and serve with the salsa and the salad.

CHEESY CHORIZO FRITTATA

Steps:

• Make It
• Heat oven to 375°F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

EMERIL'S CHORIZO FRITTATA

Steps:

• Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.
• In a large bowl, whisk together the eggs, cream, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper until the eggs are frothy. Set aside.
• Set a 10-inch, oven-proof skillet over medium high heat and add the chorizo. Cook the chorizo, stirring often, until most of the fat has rendered and the chorizo is well caramelized, about 4-5 minutes. Add the butter, onions and green and red bell peppers and cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the green onions, garlic, parsley, remaining 1/4 teaspoon of the salt, and 1/8 teaspoon pepper and cook, stirring, until the garlic is fragrant, about 30 seconds.
• With the pan over medium heat, pour the egg mixture over the chorizo and vegetables, and evenly place the cubed cheeses across the surface. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.
• Remove from the heat and sprinkle the Parmesan over the top. Place under the broiler until the eggs are slightly puffed and the cheese is golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.
• Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with additional parsley and chopped green onions, slice, and serve immediately.

CHEESY CHORIZO FRITTATA

Steps:

• Preheat oven to 350˚F.
• Cook chorizo in a small skillet. Set aside.
• Heat oil, add chopped onion and continue to saute until tender. Then stir in the cooked chorizo.
• Whisk eggs together. Pour into the skillet and do not stir. Lower heat and continue to cook until eggs start to set.
• Once the eggs begin to firm up, place skillet in the oven and cook for another 10-15 minutes, or until eggs are fully cooked.
• Remove from oven, top with shredded cheddar cheese and return for another 2-3 minutes, or until the cheese has melted.
• Remove and garnish with fresh cilantro and pepper.

CHEESY CHORIZO FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Whisk together the eggs, creme fraiche, parsley, half of the smoked Gouda, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• In a 12-inch nonstick oven-proof skillet, heat the oil over medium-high heat. Cook the sausage until starting to brown and almost cooked through. Add the potatoes and cook for 2 minutes more. Add the onion and bell pepper and cook, stirring occasionally, until starting to brown, 3 to 4 minutes.
• Remove from the heat and pour the egg mixture over the top, stirring to distribute the vegetables. Sprinkle with the Monterey Jack and then the remaining smoked Gouda. Bake until the center is set, 12 to 14 minutes. Run a spatula around the edges of the frittata and carefully slide onto a serving platter.

CHEESY CHORIZO FRITTATA

Steps:

• Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

CHORIZO FRITTATA

Steps:

• Put potatoes in a saucepan and cover with water.
• Boil for 4 minutes or until tender; drain and cool slightly.
• In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside.
• In a large non-stick, broiler-proof skillet, heat the oil over medium heat;.
• Add sausage and cook, stirring constantly for about 3 minutes.
• Add onion, garlic and bell pepper and saute until soft, about 4 minutes.
• Add potatoes to the pan and continue to cook until golden brown, about 4 minutes.
• Stir in egg mixture and mix well.
• Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes.
• Preheat broiler.
• Sprinkle frittata with remaining cheese.
• Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes.
• Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.