Gluten-Free Tex-Mex Brunch Fiesta: Chorizo & Vegetable Frittata

Allergens

Eggs, Dairy (cheese)

Ingredients

• 8 large eggs
• 1 cup cooked chorizo sausage, crumbled
• 1 medium bell pepper, diced
• 1 small onion, diced
• 1/2 cup tomatoes, chopped
• 1/4 cup green onions, thinly sliced
• 1/4 cup cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 avocado, mashed for guacamole
• 2 tablespoons lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 cup sour cream (optional)
• Cooking spray or oil for greasing the pan

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9 inch (23 cm) round pie dish with cooking spray or oil.
2. In a large mixing bowl, whisk together the eggs, salt, pepper, garlic powder, and cumin until well combined. Set aside.
3. In a non stick skillet over medium heat, cook the chorizo sausage until browned and cooked through. Remove from pan and set aside.
4. Add bell peppers, onions, and tomatoes to the same skillet, cooking for 5 7 minutes or until softened. Season with salt and pepper to taste. Remove from heat and let cool slightly.
5. In a small bowl, mix together the mashed avocado, lime juice, and green onions to create your guacamole. Set aside.
6. Add the cooked chorizo and vegetables into the whisked eggs and stir well to combine. Pour this mixture into the greased pie dish, then top with shredded cheddar cheese and fresh cilantro.
7. Bake the frittata in the preheated oven for 25 30 minutes or until set and golden brown on top. Remove from oven and let cool slightly before serving.
8. To serve, spread a generous dollop of guacamole onto each plate, then place a slice of the frittata on top. Optionally, add a dollop of sour cream and garnish with additional green onions and cilantro. Enjoy your scrumptious Tex Mex brunch!

Chef’s Insight

To add an extra touch of flavor, consider adding a pinch of smoked paprika to the egg mixture or sprinkling some on top before baking.

Notes

Be sure to use fresh ingredients for the best results. Pre-cooked chorizo can be used if desired, but freshly cooked chorizo will have a more appealing taste and texture.