Eggs are good in the morning and for dinner too. A frittata is a different way to dress up your eggs and use up vegetables in a delicious dish. The vegetable ingredients I use here can be switched out for your favorite veggies like cauliflower or broccoli. The milk in this recipe can be replaced with coconut milk if you are avoiding dairy.
Tomato and Chorizo Frittata
(Serves 4)
Ingredients:
- 2 tbsp. fat (butter, bacon grease, olive oil, coconut oil)
- 1/2 lb. chorizo sausage uncooked
- 1 cup shredded sweet potato
- 1/2 cup sliced colored bell pepper
- 1/4 cup diced onion
- 8 eggs
- 1 tsp. milk
- Salt and pepper to taste
- 2 plum tomatoes, sliced
- Chopped oregano, cilantro, or chives, and sliced avocado for garnish
Directions:
Heat the oven to 350º F.
Heat the oil in a skillet, add the sausage, bell pepper, sweet potato, onion and sauté for 4 minutes.
Beat the eggs with the milk and pour in the skillet over the peppers, potatoes, onion, and sausage. Cook for 2 minutes.
Arrange tomato slices on top of the eggs and place in the oven, bake for 12 minutes.
Serve with sliced avocado and chopped herbs on top.
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