Chorizo Frittata Recipe

Preheat the oven to 375°F (190°C). Place a 10-inch ovenproof nonstick or well-seasoned cast-iron skillet on the stove.

Crack the eggs into a large bowl, add the milk, kosher salt, black pepper and smoked paprika. Whisk until fully combined and slightly frothy. Set aside.

Shred the white cheddar, dice the peppers and onion, mince the garlic, chop the cilantro, slice the avocado, and measure out the pico de gallo.

Heat the skillet over medium heat. Add the neutral oil and swirl to coat the pan.

Add the chorizo (removed from casing) to the skillet. Break it up with a spatula and cook 4–6 minutes, stirring, until most of the pork is browned and cooked through and some fat has rendered.

Using a slotted spoon, transfer the cooked chorizo to a bowl, leaving about 1 tablespoon of fat in the skillet. If the pan is very dry, add the butter to create about 1 tablespoon of fat in the pan.

Add the diced onions and peppers to the skillet with the remaining fat. Sauté 4–5 minutes, stirring occasionally, until softened and edges begin to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant.

Return the cooked chorizo to the skillet, stir to combine, and cook another 30 seconds to marry flavors. Stir in the chopped cilantro and remove the skillet from heat for 1 minute to cool slightly.

With the skillet off the heat, pour the beaten egg mixture evenly over the chorizo and vegetable mixture. Use a spatula to gently push any filling from the edges toward the center so the eggs flow into gaps.

Sprinkle the shredded white cheddar evenly over the top of the eggs.

Place the skillet back on the stove over medium-low heat and cook undisturbed for 3–4 minutes, just until the edges begin to set. This helps prevent the bottom from overcooking in the oven.

Transfer the skillet to the preheated oven and bake 12–14 minutes, or until the frittata is puffed and a knife inserted in the center comes out mostly clean (slightly moist is fine).

If you want a browned cheese top, switch the oven to broil for 1–2 minutes at the end—watch closely to avoid burning.

Remove the skillet from the oven and let the frittata rest 3–5 minutes to set further.

Slide the frittata onto a cutting board or serve straight from the skillet. Arrange avocado slices on top, spoon pico de gallo over one half (or serve on the side), and garnish with additional chopped cilantro if desired.

Serve with lime wedges and hot sauce on the side. Cut into 6 wedges and enjoy warm.