Tuesday, May 11, 2010
Spicy Paleo Mexican Frittata
With all the leftover ingredients I had from last week's Mexican Fiesta, I decided to make a frittata! I'm loving the frittata, and there are SO many options and variations... It never gets boring. Not to mention, it's just a delicious protein bomb that packs in a lot of excellent snacks... for days!!! Hope you enjoy! :-)
1 lb. Chorizo sausage
1 can diced green chilies
20 large black olives, sliced
1 small yellow onion, diced
1 red bell pepper, diced
2 chipotle peppers, chopped
Fresh cilantro, chopped
1 tsp. oregano
1 tsp. cumin
sea salt (optional) & fresh ground pepper
I used my favorite 12 inch cast iron skillet for this recipe. Preheat oven to 400 degrees.
In skillet (cast iron OR any oven safe skillet) over medium heat, cook chorizo (be sure to remove casing) until crumbly. Remove from pan. Add onions, bell pepper, chipotle and saute in sausage drippings. Cook thoroughly for about 8 minutes. Add sausage, can of diced chilies, and black olives back to pan, and mix well over medium-low heat. While that's cooking, in a separate bowl, whisk eggs, and season with oregano, cumin, chopped cilantro, salt and pepper. Pour egg mixture into skillet, DO NOT MIX, and cook for about 10 minutes.
Then place entire skillet in oven for another 6-10 minutes until frittata is lightly brown on top and egg is well set. Remove from oven and let cool slightly. Carefully cut into 8 slices. Delicious topped with avocado slices and some salsa!
Don't forget to wrap up the leftover slices with some saran wrap for some awesome protein snacks! Or freeze them for later! Enjoy!