Spanish Brunch Delight: Sizzling Chorizo & Bell Pepper Frittata With Avocado Crema

Allergens

Dairy (Milk, Cheese), Eggs

Ingredients

• 8 large organic eggs
• 1 cup raw grass
• fed milk
• 4 oz chorizo sausage, sliced
• 2 bell peppers, thinly sliced
• 1 medium red onion, diced
• 1 avocado, mashed
• 2 tbsp fresh cilantro, chopped
• 1/2 cup shredded Manchego cheese
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat 2 tablespoons of olive oil in a 10 inch oven safe skillet over medium heat. Add chorizo slices and cook until browned, about 4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil, followed by onion and bell pepper. Sauté for 5 6 minutes or until softened. Season with salt and pepper to taste.
4. In a large bowl, whisk together eggs and milk. Stir in cooked chorizo, sautéed vegetables, and half of the cilantro.
5. Pour the egg mixture into the skillet with the sautéed vegetables, distributing them evenly. Sprinkle shredded Manchego cheese over the top.
6. Bake for 20 25 minutes or until a knife inserted in the center comes out clean. Allow to cool slightly before slicing.
7. For the avocado crema, combine mashed avocado with lime juice, minced garlic, and remaining cilantro in a blender. Blend until smooth, adding water as needed for desired consistency. Season with salt and pepper.
8. Serve the frittata warm, topped with a dollop of avocado crema and garnished with additional cilantro sprigs.

Chef’s Insight

Experiment with different cheeses and herbs to personalize your frittata experience.

Notes

Use organic ingredients whenever possible for a healthier and more sustainable meal. - Pair the frittata with fresh fruit salad or green smoothies for a complete, nutritious brunch.