Someone recently told me that the city of Columbus has a strange obsession with brunch. I don’t know if that’s the case, but at the very least, I have an obsession with brunch. So for a brunch classic this week I whipped up a frittata. This is a really fun dish because you can basically throw anything in it and it will come out delicious. This is a great dish to make when have a bunch of random things in the fridge that you need to use up. I happened to have chorizo, cheese, roasted red peppers, mushrooms, and onions in my fridge, so that’s what went into this one.
This is a very simple recipe, but it does require a cast iron skillet. This is another purchase that I held off on making for so long, but as soon as I got it I couldn’t believe I’d waited so long. The cast iron skillet is the jack of all trades in the kitchen; you can make pretty much anything in it. And you don’t have to clean it, so that’s a plus.
I mentioned this frittata for brunch, but it’s really great for any meal. Pair it with a simple salad or some fresh fruit for a satisfying and light meal.
- 8 large eggs
- 1 link of chorizo sausage, casing removed
- 1 potato, baked and cut into cubes
- 1/3 cup sliced mushrooms
- 1/2 medium onion, sliced
- 3 tbls. of roasted red peppers
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1 clove of garlic, minced
- salt and pepper to taste
- 10 inch cast iron skillet
- Preheat your oven to 350 degrees. Heat your cast iron skillet over medium heat. Add chorizo and cook through, 4-5 minutes.
- While the chorizo is cooking, beat the eggs in a large bowl with salt and pepper. Set aside.
- Remove the chorizo from the pan and set aside. Try to save some of the fat from the chorizo in the pan for the vegetables to cook in. Add the garlic and onion to the pan. Sauté until fragrant, 2 minutes. Add the rest of the vegetables to the pan and season with salt and pepper. Sauté until cooked through, 4-5 minutes.
- Add the cheese to the beaten eggs and combine.
- Add the chorizo back to the pan and evenly distribute the chorizo and vegetables along the bottom of the pan. Pour the egg and cheese mixture over the chorizo and vegetables and leave on the stove for 1 minute to let the edges set.
- Transfer the frittata to the preheated oven and bake 20-25 minutes or until the eggs are set and cooked through. Serve warm.