Chorizo Frittata [g] Recipe

Preheat oven to 375°F (190°C). Crack eggs into a large bowl; whisk together with milk, salt, black pepper and smoked paprika until slightly frothy. Set aside.

Dice the onion and red bell pepper into roughly 1/4-inch pieces. Mince one jalapeño for the filling and half a jalapeño (remove seeds if you want less heat) for the pico. Mince the garlic. Shred the white cheddar. Dice the tomatoes and finely dice red onion for pico. Chop cilantro for both pico and garnish.

Brown chorizo

Heat a 10-inch ovenproof (preferably cast-iron) skillet over medium heat. Add 1 tbs olive oil. Add the chorizo (casings removed) and break up with a spatula. Cook 5–7 minutes until browned and mostly cooked through, stirring occasionally.

Add aromatics and peppers

Push the chorizo to one side and add the diced onion and red bell pepper to the skillet. Cook 4–5 minutes until softened. Add the minced jalapeño and garlic and cook another 1 minute until fragrant. Taste and adjust seasoning lightly — chorizo is salty, so additional salt may not be necessary.

Spread the chorizo and vegetables evenly across the bottom of the skillet and reduce heat to low.

Give the egg mixture a final whisk, then pour evenly over the chorizo-vegetable mixture in the skillet. Gently stir once to distribute filling so eggs flow beneath. Sprinkle the shredded white cheddar evenly over the top.

Cook on the stovetop over medium-low for 2–3 minutes until edges begin to set (this helps avoid sticking and promotes even cooking).

Transfer the skillet to the preheated oven and bake 12–15 minutes, until the center is set but still slightly wobbly and a knife inserted near the center comes out clean. If you prefer a browner top, broil on high for 1–2 minutes watching carefully.

While frittata bakes, combine diced tomatoes, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice and 1/2 tsp salt in a small bowl. Stir and let sit at room temperature to meld flavors.

Remove frittata from oven and let rest 3–4 minutes. Slice avocado, squeeze the remaining lime half over the slices to prevent browning.

Top the open-faced slices or wedges of frittata with avocado slices and a generous spoonful of pico de gallo. Sprinkle the 2 tbs chopped cilantro over the top and add a drizzle of optional hot sauce if desired.

Serve warm. Leftovers refrigerate up to 3 days; reheat gently in a 325°F oven or in a skillet over low heat.