• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Frittata Mexicana

    Eggs are tossed with smokey chorizo, fresh cilantro, luscious Mexican crema and salty Oaxaca cheese for a breakfast dish with the volume turned up. 


    Ingredients
    1/2
    tablespoon
    Olive Oil
    3
    green onions, sliced, white and pale green parts only
    1/2
    cup
    raw chorizo, removed from casing
    1
    tablespoon
    water
    4
    large eggs
    1
    tablespoon
    chopped fresh cilantro leaves
    1/4
    cup
    Mexican crema or sour cream
    1/4
    cup
    shredded oaxaca or mozarella cheese
    *
    salt and fresh black pepper, to taste
    Directions
    Preheat oven to 425˚F.
    Heat oil over medium heat in 8-inch, nonstick, oven-proof sauté pan. Add chorizo and cook until it falls apart (about 6 minutes), and drain fat. Add green onions and cook until soft, about 3 minutes.
    Meanwhile in medium bowl, beat eggs with 1 tablespoon water. Add cilantro and season with salt and pepper. Add egg mixture to pan. Cook for about 8 minutes, lifting edges with a spatula, to allow any uncooked egg to flow to bottom.
    Transfer pan to oven and bake until puffed and golden, about 8 to 10 minutes. Serve warm or at room temperature. Place dollop of Mexican crema over top and sprinkle with cheese.

    The base number of servings for this recipe is 4
    OK

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