Easter is really the Spring Season’s Thanksgiving! This Sunday Chorizo Spring Onion Frittata. I love this Frittata recipe as you can add and subtract a couple of ingredients and you can make yourself one darn tasty vegetarian or meat lovers frittata.
I’ll try to share some additional tips along the way.
First: Blend your eggs in a blender. You might already be doing this. I however just started this marvelous step. Blending the eggs in the blender perfectly aerating them is really the way to make the frittata into a lighter, fluffier version of itself.
Second: Add the fillings into a two stage process. This way the goodies don’t sink to the bottom. Not only does it provide you a more consistent texture, it also looks more enticing to the eyes as the ingredients are more evenly distributed.
With that, I hope you have a great frittata – Good Luck!
- 6 eggs
- 1/4 cup whole milk
- olive oil, for the pan
- 3-4 thin spring onions, chopped small
- 1 tube chorizo cooked
- 1/2 cup chopped asparagus tips
- 1 garlic clove minced
- 1/2 cup frozen peas, thawed
- 1/4 cup fresh mozzarella pieces
- 1/4 cup crumbled feta
- 1/4 cup chopped tarragon
- kosher salt & pepper
- a pinch of red pepper flakes
- Preheat the oven to 375 degrees F.
- in a medium cast iron skillet, lightly saute the shopped onions & asparagus pieces in a bit of olive oil, kosher salt & pepper. Remove from the pan after a few minutes.
- Blend the eggs, garlic, milk, kosher salt and pepper in a blender until it is well combined and lightly foamy.
- Wipe out the skillet and coat it with a bit of olive oil. Pour in the eggs and add half of the veggies, chorizo, and half of the cheeses. Put the skillet in the oven, and bake for 8-10 minutes, or until the frittata begins to set but is still uncooked on the top. Carefully add the rest of the veggies, chorizo and the cheeses. Continue to bake this for another 10-15 minute or until the edges of the frittata are golden brown and the eggs are set.
- Top with chopped tarragon, add a healthy grind pepper and a few red pepper flakes. Let it cool before slicing.
