Chorizo and spinach frittata with monterey cheese
Delight in a flavorful Chorizo and Spinach Frittata, loaded with juicy cherry tomatoes and melted Monterey cheese. This easy-to-make recipe combines savory chorizo, vibrant spinach, and fresh onions, all bound together with wholesome eggs and a touch of milk for a fluffy finish. Perfect for breakfast, brunch, or a light dinner, this frittata is a delicious way to enjoy a nutritious meal any time of day.
- 29 Apr 2025
- Cook time 25 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
The Chorizo and Spinach Frittata with Cherry Tomatoes and Monterey Cheese is a delightful and nutritious dish that is perfect for breakfast, brunch, or even a light dinner. Combining the rich flavors of chorizo, the health benefits of spinach, the freshness of cherry tomatoes, and the creamy goodness of Monterey cheese, this frittata is both easy to make and utterly satisfying.
Ingredients:
Instructions:
- Thaw the frozen spinach and drain any excess water.
- Slice or crumble the chorizo.
- Halve the cherry tomatoes.
- Thinly slice the onions.
- Shred the Monterey Jack cheese if not pre-shredded.
- In an oven-safe skillet, heat a small amount of olive oil over medium heat.
- Add the chorizo and cook until it begins to crisp and release its oils, about 5-7 minutes.
- Once cooked, remove chorizo from skillet and set aside, leaving the rendered fat in the skillet.
- In the same skillet, add the sliced onions and cook until they become soft and translucent, about 4-5 minutes.
- Add the drained spinach to the skillet and cook for another 2-3 minutes, stirring frequently.
- Stir in the halved cherry tomatoes and cooked chorizo, mixing well to combine.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture evenly over the veggies and chorizo in the skillet.
- Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Cook on the stovetop over medium heat until the edges begin to set, about 3-4 minutes.
- Transfer the skillet to the preheated oven and bake until the eggs are fully set and the top is golden brown, about 20-25 minutes.
- Remove the frittata from the oven and let it cool slightly before slicing.
- Serve warm, and enjoy your delicious frittata!
Tips:
- Preheat your oven to 375°F (190°C) before starting to ensure that it is hot enough when you're ready to bake the frittata.
- Make sure to fully cook the chorizo before adding it to the egg mixture to enhance its flavor and texture.
- Thaw and drain the frozen spinach thoroughly to prevent excess moisture from making the frittata soggy.
- Consider sautéing the onions for a few minutes before combining them with the other ingredients to release their sweet, caramelized flavor.
- Whisk the eggs and milk together until well combined to ensure a light, fluffy texture for the frittata.
- After adding all the ingredients to the egg mixture, gently stir to evenly distribute the filling.
- Bake the frittata in an oven-safe skillet or baking dish for even cooking and easy cleanup.
- Allow the frittata to cool slightly before slicing it into portions, as this will make it easier to serve.
This Chorizo and Spinach Frittata with Cherry Tomatoes and Monterey Cheese is sure to become a staple in your recipe collection. It's packed with flavor, easy to prepare, and versatile enough to be enjoyed at any meal of the day. Serve it with a side salad or some crusty bread for a complete meal that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 5g | 1% |
| Fiber 1.57g | 4% |
| Sugar 2.50g | 2% |
| Fat | |
| Fat 16g | 18% |
| Saturated 7g | 23% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 300ug | 34% |
| Choline 170mg | 31% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.40mg | 30% |
| Vitamin B3 1.38mg | 9% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 0.87ug | 36% |
| Vitamin C 6mg | 7% |
| Vitamin E 1.86mg | 12% |
| Vitamin K 150ug | 124% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 1.83mg | 17% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 340mg | 10% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 350mg | 24% |
| Zinc, Zn 1.74mg | 16% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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