Spicy Chorizo and Asparagus Frittata with Wild Mushrooms (Paleo) – A Delectable Spanish Fusion Breakfast Recipe

Allergens

Eggs, Soy (in chorizo)

Ingredients

• 12 large eggs
• 8 oz fresh asparagus, trimmed and cut into 1
• inch pieces
• 6 oz wild mushrooms, cleaned and sliced (e.g., chanterelles or porcini)
• 4 oz Spanish chorizo sausage, casing removed and thinly sliced
• 1/2 cup red onion, finely chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup green onions, thinly sliced
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, salt, and pepper. Set aside.
3. In a 10 inch nonstick skillet or ovenproof pan, heat 2 tablespoons of olive oil over medium heat. Add the chorizo slices and cook until browned on both sides, approximately 4 minutes. Remove from the pan and set aside.
4. In the same skillet, add another tablespoon of olive oil. Sauté the red onion and bell pepper until softened, about 3 4 minutes. Add the asparagus and cook for an additional 2 minutes.
5. Return the cooked chorizo to the pan and mix in the wild mushrooms. Cook for 2 more minutes, then remove from heat.
6. Stir in the parsley and green onions into the egg mixture.
7. Pour the egg mixture over the cooked vegetables and chorizo in the skillet. Gently stir to combine.
8. Transfer the skillet to the preheated oven and bake for 20 25 minutes, or until the frittata is set and golden brown on top.
9. Allow the frittata to cool for a few minutes before slicing and serving.

Chef’s Insight

Cooking the chorizo before adding it to the frittata ensures even distribution of flavor and avoids greasy textures.

Notes

For optimal flavor, use fresh, high-quality ingredients.