Spanish-Style Frittata
By America's Test KitchenPublished on April 4, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
10 large eggs 1 ounce Parmesan cheese, grated (½ cup)3 tablespoons half-and-half 2 scallions, sliced thin½ teaspoon salt ¼ teaspoon pepper 6 ounces chorizo sausage, halved lengthwise and sliced thin1 onion, chopped fine1 red bell pepper, stemmed, seeded, and chopped
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Whisk eggs, ¼ cup Parmesan, half-and-half, scallions, salt, and pepper together in bowl.
- Cook chorizo in 10-inch nonstick skillet over medium-high heat until beginning to brown, 2 to 3 minutes. Add onion and red pepper and cook until browned, 6 to 8 minutes.
- Stir in egg mixture and cook over medium heat, using spatula to scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle remaining 1/4 cup Parmesan over top and bake until golden brown, about 5 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
10 large eggs
1 ounce Parmesan cheese, grated (½ cup)
3 tablespoons half-and-half
2 scallions, sliced thin
½ teaspoon salt
¼ teaspoon pepper
6 ounces chorizo sausage, halved lengthwise and sliced thin
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
Ingredients
10 large eggs
1 ounce Parmesan cheese, grated (½ cup)
3 tablespoons half-and-half
2 scallions, sliced thin
½ teaspoon salt
¼ teaspoon pepper
6 ounces chorizo sausage, halved lengthwise and sliced thin
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
Ingredients
10 large eggs
1 ounce Parmesan cheese, grated (½ cup)
3 tablespoons half-and-half
2 scallions, sliced thin
½ teaspoon salt
¼ teaspoon pepper
6 ounces chorizo sausage, halved lengthwise and sliced thin
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
Why This Recipe Works
With the addition of spicy chorizo, fresh red bell pepper, and nutty Parmesan cheese, we turn a simple egg dish into a meal. Follow our method for cooking the eggs on the stovetop until just set and finishing the frittata with a flash in the oven for foolproof results.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Whisk eggs, ¼ cup Parmesan, half-and-half, scallions, salt, and pepper together in bowl.
- Cook chorizo in 10-inch nonstick skillet over medium-high heat until beginning to brown, 2 to 3 minutes. Add onion and red pepper and cook until browned, 6 to 8 minutes.
- Stir in egg mixture and cook over medium heat, using spatula to scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle remaining 1/4 cup Parmesan over top and bake until golden brown, about 5 minutes. Serve.
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