FrittataFrittatas can be delicate or hearty, and they’re always beautiful. To make it light, keep it concentrated on the eggs. To make it heavier, add potatoes and meat. However you choose to make it, you’ll end up with a lovely brunch dish.


4-6 eggs, beaten
milk or cream (desired amount)
1 Roma tomato, chopped
1 small onion, sliced
1 small green pepper, sliced
2 chorizo sausages, squeeze the meat out of the casing into chunks
1 large potato, cut into small cubes
sharp cheddar cheese (desired amount), cut in chunks
goat cheese (optional garnish)
salt and pepper to taste

Heat up olive oil in a cast iron skillet and cook the potato cubes, then add the onion, tomato, green pepper, chorizo, salt and pepper to saute.

Fold the milk/cream into the beaten eggs, pour into the skillet, distribute the cheddar chunks around the skillet, and partially cook the eggs.  Place the skillet in the oven and broil on low (around 400 degrees) for 5-10 min. The frittata should fluff up and the cheese should be melted thoroughly. Garnish with goat cheese when ready to serve.