Happy Cinco de Mayo! I never need an excuse to sip a margarita, but there’s no better day than today to treat yourself to one. We enjoyed lots of Mexican last weekend, with one of the best things being this frittata that I made yesterday for brunch. I have a thing with eggs… I don’t mind eating them out at restaurants, but whenever I try to make them at home, they always seem lackluster. But with peppers and chorizo in hand, I decided I was going to give it another try.
I chopped up a small onion, a jalepeño, some garlic and chorizo. I decided instead of putting a bunch of butter in the pan (which I’m pretty sure is what makes the restaurant eggs taste awesome), I just cooked the chorizo first and let the grease from that work some magic. Once the chorizo was a little crispy, I poured the egg mixture over it and let it cook for about 5 minutes. I gave it a little flip and added some crumbled goat cheese and cilantro once it was almost done. After I sliced it, I topped it off with a little dollop of guacamole that I made while the eggs were cooking. The result was deeelicious. I think the frittata is the way to go.. it get nice and crispy but it still has a bit of fluff. Good stuff!
Mexican Frittata
1 small onion chopped
1/2 jalepeño pepper chopped
1 clove garlic
1 link of chorizo sausage
4 eggs
a dash of milk
1 Tablespoon cilantro
a small handful of crumbled goat cheese
1
Chop the chorizo and cook over medium heat.
2
Meanwhile, chop the onion, pepper, garlic and placed in bowl.
3
Whisk 4 eggs and add to the vegetables. Once the chorizo is browned, add egg mixture to sausage.
4
Let eggs cook until slightly brown on the bottom, about five minutes. If you want to get a little fancy, slide the frittata onto a plate, then place the pan upside down over plate and flip the eggs. Sprinkle a little cilantro and cheese over top and let cook for a minute.
5
Cut the frittata in quarters and serve with a dollop of guacamole or salsa on top. Yum!
mexican frittata
Happy Cinco de Mayo! I never need an excuse to sip a margarita, but there’s no better day than today to treat yourself to one. We enjoyed lots of Mexican last weekend, with one of the best things being this frittata that I made yesterday for brunch. I have a thing with eggs… I don’t mind eating them out at restaurants, but whenever I try to make them at home, they always seem lackluster. But with peppers and chorizo in hand, I decided I was going to give it another try.
I chopped up a small onion, a jalepeño, some garlic and chorizo. I decided instead of putting a bunch of butter in the pan (which I’m pretty sure is what makes the restaurant eggs taste awesome), I just cooked the chorizo first and let the grease from that work some magic. Once the chorizo was a little crispy, I poured the egg mixture over it and let it cook for about 5 minutes. I gave it a little flip and added some crumbled goat cheese and cilantro once it was almost done. After I sliced it, I topped it off with a little dollop of guacamole that I made while the eggs were cooking. The result was deeelicious. I think the frittata is the way to go.. it get nice and crispy but it still has a bit of fluff. Good stuff!
Mexican Frittata
1 small onion chopped
1/2 jalepeño pepper chopped
1 clove garlic
1 link of chorizo sausage
4 eggs
a dash of milk
1 Tablespoon cilantro
a small handful of crumbled goat cheese
1
Chop the chorizo and cook over medium heat.
2
Meanwhile, chop the onion, pepper, garlic and placed in bowl.
3
Whisk 4 eggs and add to the vegetables. Once the chorizo is browned, add egg mixture to sausage.
4
Let eggs cook until slightly brown on the bottom, about five minutes. If you want to get a little fancy, slide the frittata onto a plate, then place the pan upside down over plate and flip the eggs. Sprinkle a little cilantro and cheese over top and let cook for a minute.
5
Cut the frittata in quarters and serve with a dollop of guacamole or salsa on top. Yum!
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