Frittatas! Frittatas!

Frittatas are an egg-based italian dish similar to omelets and crustless quiches. The great part about making a Frittata is that you can use as many or as little ingredients as you like, feel free to get creative! This dish is also great because, you can make it ahead of time and reheat it when you are ready to eat it. Traditionally a frittata has potatoes, meat, cheese and some vegetable however, here is one of my favorite recipes. A good way to keep calories and carbs low is by skipping the potatoes.

INGREDIENTS

6      oz. chorizo sausage, casing removed *

1      red bell pepper, thinly sliced

1      onion, small (I like yellow, you can use any color)

12    Eggs, beaten

1/4   cup rosemary, chopped

4      oz. parmesan cheese, grated

DIRECTIONS

1. Preheat the oven to 350 F.

2. In a large nonstick skillet with an oven proof handle, cook
    the chorizo over medium heat, breaking into crumbles,
    until browned and cooked through, about 5 minutes.

3. Meanwhile, scramble the eggs in a large mixing bowl. Add
    the rosemary and 2 oz. of parmesan cheese and mix to
    combine all the ingredients. 

4. Pour off drippings and set the chorizo aside. Add the bell
    pepper to the skillet on medium heat; sauté until it starts to
    get soft, about 2 minutes. Add onions to the pot and
    continue to sauté until the onions become soft; about
    another 2-3 minutes.

5. Pour in egg mixture and chorizo into the skillet; sprinkle
    the remaining 2 oz. of parmesan over the top and place
    in the oven. Bake for 20-30, until puffed and set in the
    middle. 

SUBSTITUTIONS

* For a meatless option, substitute chorizo for tofu “chorizo”. 

With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.

Photo Credit: Alanna Taylor-Tobin