Chorizo & Potato Frittata

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Chorizo & Potato Frittata
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Makes: 6 servings adjust
Potatoes in a frittata? Score!

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Directions

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1⁄2 large Onion, cut end to end into 'moons'
  • 4 ounces Chorizo, diced
  • 1⁄2 Baked Potato, 1/2 - 3/4, diced

Step 1

Preheat oven to 400 degrees F.

Heat the olive oil in a cast iron skillet over medium low heat. Sautee the onions until they’re beginning to soften. Add chorizo and potatoes and brown.

Ingredients

  • 2 large Organic Eggs
  • 4 Organic Egg Whites
  • 1⁄4 cup 1% Lowfat Milk
  • 2 teaspoons Fresh Thyme, chopped
  • Kosher Salt, to taste

Step 2

Meanwhile, whisk eggs together until they begin to froth. Add milk, thyme, salt, and pepper. Whisk well.

Pour eggs into skillet and let them cook for several minutes until they begin to form a solid edge around the side. Place into oven and bake until puffed and brown, about 10 – 15 minutes.
 

Step 3

Carefully remove from oven and let sit for 5 minutes before serving. Note: To make this dairy-free, as in Diane’s cookbook, simply use your favorite milk alternative. Diane suggests almond, coconut, hemp, soy, or rice milk.
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