1 hour ago
Thursday, March 14, 2013
I love eggs. Couldn't live without them.
Fried, hard boiled, egg salad, omelets, quiches, souffles.........they are my favorite cooking ingredient, and my go to for an easy quick weeknight meal (with yummy leftovers tomorrow).
There is no cream in this recipe, so not a quiche, more of a frittata.
There are only 5 ingredients, not including the s&p, making this the perfect quick meal.
This is also a great dish to serve at room temperature for brunch or sliced thin as an appetizer with aioli.
Spinach & Chorizo Frittata:
1 lb. bag or 2 big handful of fresh spinach leaves
kosher salt & pepper
1 large onion, sliced
1 link of chorizo
2 cups of grated cheese (I used sharp cheddar)
In a large heavy skillet, saute the onion in some olive oil for a minute or two, until translucent.
Throw in the sliced chorizo and cook another minute.
Add in the fresh spinach leaves and season with kosher salt. Toss the spinach around with tongs, until wilted, about 2 minutes.
Take the pan off the heat and let cool.
Whisk the eggs in a large bowl, add in the cheese and the cooled onion spinach mixture. Mix well and season with more salt & pepper.
Pour into a 9" buttered pie dish.
Bake at 350F for 30 minutes.
Let rest 15 minutes before cutting into slices.