Mexican Chorizo Frittata (+cooking video!)

{NEW COOKING VIDEO!}

Well good morning once again from paradise!! I’m sitting in the kitchen of our rental looking out at the ocean, but now I’m all packed up and ready to leave in just a few minutes. Cabo has been amazing. Minus me drinking too much and losing my sh*t last night. Drinking and instagramming is bad idea. I had to do some deleting this morning. Yikes.

Anywhoooooo, let’s talk about this recipe so I forget my poor life decisions. This recipe is DELICIOUS!! I don’t personally eat eggs because I have a slight allergy to them and my husband can’t eat them at the moment and I had to make this recipe three separate times so my sister-in-law was one happy woman. But I did sneak a couple bites and it is so damn good!! If you’re on the whole30 train right now or just trying to clean up your diet in the New Year, this is a great start! And it can be sliced up and eaten throughout the week! Now go try this while I catch a flight back home to Colorado!

Want to save this recipe?

Just enter your email and get it sent to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Subscribe

Mexican Chorizo Frittata

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 32 reviews

 

• Author: juli

Ingredients

Scale 1x2x3x

• 1 pound chorizo
• 1/2 yellow onion, minced
• 2 garlic cloves, minced
• 10 eggs, whisked
• 2 (4 ounces) cans of mild diced green chiles
• hefty pinch of salt
• 1 beefsteak tomato, sliced into 4 slices
• 1/2 avocado, thinly sliced
• green onions, sliced, for garnish
• cilantro, diced, for garnish
• black pepper, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees F.
2. Place an 8 inch seasoned cast iron skillet over medium heat. Add chorizo and break into small pieces. Once halfway cooked through, add onion and garlic. Cook until brown and no pink remains.
3. Whisk together eggs, green chiles and salt.
4. With the cast iron skillet over medium heat still, pour the egg mixture on top of the chorizo then let the mixture cook for 10 minutes.
5. After 10 minutes, place tomato slices on top and put into the oven to cook for 30 minutes, until the middle is no longer jiggly.
6. Garnish with sliced avocado, green onions and cilantro and freshly cracked black pepper!

Notes

 

______________

You May Also Like:

Supreme Pizza Frittata

Summer Zucchini Basil Frittata

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!