A short while ago we had friends over for dinner. Well, breakfast for dinner. Pumpkin pancakes, breakfast sausage, and this egg frittata were on the menu. I love playing with expectations and sneaking breakfast food past 5pm.
This dish has become a weekly staple in our house. It took a few tries to tweak the recipe, but I’ve finally locked down the measurements and texture. Protein-packed and nutrient-rich, this simple dish has it all. The chorizo (we prefer Spanish) offers texture and a punch of smoky pepper. The parmesan then adds a savory note to round out the flavor.
{To kick up the spice, garnish with a drizzle of Sriracha and serve with a bloody mary.}
INGREDIENTS //
6 large eggs
1/2 c. egg whites
1 c. spinach, chopped
1/2 c. chorizo, diced
1/3 c. parmesan cheese, grated
salt & pepper to taste
DIRECTIONS //
Set oven to 350 degrees (F). In a large bowl, whisk together eggs and egg whites. Add salt & pepper to taste. Pour into greased 11 x 7 rectangular bakeware. Sprinkle chorizo and spinach. Add a light coating of parmesan cheese. Bake for 26-30 minutes.
