Chorizo and Veggie Frittata
What You’ll Need:
1 container of baby bella mushrooms
1 container of diced peppers
1 container of diced onions
3 TBSP olive oil (2 for the veggies and 1 to grease the pan)
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp paprika
1 scoop chopped garlic
1 lb chorizo (I use half spicy and half sweet, but feel free to choose your favorite!)
12 eggs
Baking pan
Sautee Pan
What We Did:
1. Preheat oven to 425 degrees.
2. Add garlic and onions to the sautee pan. Sautee for 2-3 minutes in two tablespoons of olive oil until mixture is beginning to turn translucent and fragrant.
3. Add peppers, mushrooms, and spices. Sautee for 7-10 minutes until thoroughly combined and all the liquid has cooked out of the mushrooms.
4. Transfer veggies to a bowl, and add sausage to your pan.
5. Brown sausage until all sides are crispy but it is not all the way cooked through (about 7
minutes)
6. Add sausage to bowl with veggies
7. In a separate bowl, whisk all the eggs together. Add salt and pepper to taste.
8. Pour veggies and meat into your greased baking pan. Make an even layer on the bottom of the pan.
9. Pour eggs over veggie and meat mixture and stir to combine.
10. Bake frittata in the oven for 25-30 minutes until top becomes a nice golden brown.
11. Cut yourself a slice, top with some spicy arugula and drizzle with a tablespoon of homemade balsamic mayo.
Give yourself the Superman cheer and a pat on the back! You just made an awesome, easy to pack, week-day meal!
With Love and Lettuce,
Rachel and Anna
