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Spinach & Chorizo Frittata


  • 5 1/4 oz Chorizo (casing removed)
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion (peeled, diced)
  • 2 Garlic (clove, minced)
  • 10 Cremini Mushrooms (sliced)
  • 8 Eggs
  • 1/4 cup Cream, Half & Half
  • 1 cup Baby Spinach (chopped)
  • 1/2 cup Parmigiano Reggiano


  1. Preheat the oven to 375ºF (190ºC) and heat an oven-safe skillet on the stove over medium-high heat.
  2. Add the chorizo, and cook for five to seven minutes, until cooked through and crumbled. Remove from the pan.
  3. Add the oil to the pan. Once hot add the onion and garlic. Cook for five minutes, or until the onion has softened. Add the mushrooms and cook until golden, about 10 minutes. Add the chorizo back to the pan and remove it from heat.
  4. In a large bowl, whisk together the eggs, cream, and spinach. Pour the egg mixture into the skillet and stir to combine all the ingredients. Top with parmesan and bake for 15 to 18 minutes, or until the eggs are set.
  5. Cut into pieces, serve and enjoy!


  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: This recipe was made in a 10-inch (26 cm) cast-iron skillet. One serving is one piece.
  • More Flavor: Caramelize the onions. Add fresh herbs. Top with hot sauce.

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